This Broccoli Walnut Pesto recipe is a healthy-ish way to indulge in a big bowl of pasta. This homemade broccoli pesto with fresh basil, parmesan cheese, garlic, olive oil and lemon is rich, creamy and delicious. Swirl it together with your favorite pasta and top it with some extra parmesan and walnuts for a delicious nutty flavor & crunch.
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If you all know me by now, you know that I love to dive into a big bowl of pasta. Bonus points if it’s rich & creamy, and almost absurdly delicious… like this Broccoli Pesto Pasta recipe.
If you’re anything like me, and you’re obsessed with pesto, you will love this broccoli pesto recipe. I swirled it with some cooked pasta, but you can use it in any fashion that you’d use a traditional pesto. I’ve got loads of suggestions for that below.
Another huge key that makes that a recipe that you’ll want to tackle immediately is that it’s super quick & easy to prepare.
Just like with any pesto, this recipe is easy. All you basically need to do is add your ingredients to a food processor or blender and process until smooth.
There is one extra step in that you need to cook the broccoli first, but the great part is that we’re using that already boiling broccoli cooking liquid to then boil our pasta. Meaning less cleanup, and less time to bring two huge pots of water to a boil.
I think you’re going to love this dish. Especially if you love pesto, but you’re ready to try something a little different flavor wise.
I’m topping it all off with some delicious, crunchy walnuts to make this dish extra delicious and add a heart healthy boost.
You can also swap in some whole wheat pasta to up the nutrition even further.
Ingredients needed
- Broccoli – You’ll need about 3 cups of broccoli florets.
- Parmesan – For a vegan, dairy-free pesto, you can substitute nutritional yeast, or simply leave out the cheese and add a pinch more salt.
- Fresh Basil Leaves – If you’ve got some leftover, here’s a great tip on how to freeze basil.
- Garlic
- Olive Oil
- Fresh Lemon Juice + Lemon Zest
- Walnuts – Or other favorite nut. Pine nuts, almonds, and cashews are also delicious.
- Salt + Pepper
How to make it
- Boil the broccoli until just tender.
- If you’re serving the pesto with pasta, remove the broccoli with a slotted spoon and save the boiling water in the pot. Then, add the pasta to the boiling broccoli water and cook to al dente. Reserve some of the pasta cooking water before draining.
- Combine the cooked broccoli with parmesan, basil, garlic, olive oil & lemon juice in a food processor or blender. Process until smooth, scraping the sides of the food processor as needed.
- If desired, toss the pasta with the broccoli pesto, adding reserved pasta cooking liquid as needed to coat evenly.
How to use it
- Toss is with a bowl of freshly cooked pasta or zucchini noodles.
- Use it to dress up a turkey sandwich.
- Stir it into hummus or homemade ranch dressing for a delicious dip.
- Drizzle it over some grilled chicken skewers or sheet pan salmon.
- Combine it with some olive oil and red wine vinegar (or lemon juice) for an amazing salad dressing.
- Use it as a dip for grilled or roasted vegetables.
- Spread it on a pizza or flatbread.
- More → 30+ Ways to Use Pesto!
Recipe FAQs
You can make broccoli pesto up to three days ahead of time. Pour it into a container and cover it with a thin layer of olive oil. This will prevent browning and help to preserve its green color.
You can freeze broccoli pesto. Just pack it into a mason jar and cover it with a thin layer of olive oil. It will keep in the freezer for up to three months.
Wine pairngs
- Viognier has a great lush texture with mild acidity – It pairs nicely with the broccoli and the richness of the cheese.
- A ripe, full-bodied Chardonnay will also fit the bill here. It’s creaminess is a great match for the bright flavors in this pesto.
- MORE → pesto wine pairings to try.
More broccoli recipes
- Grilled Broccolini with Apple Cider Vinaigrette
- Roasted Broccoli with Garlic & Basil Tahini Sauce
- The BEST Instant Pot Broccoli Cheddar Soup Recipe
- MORE → 25+ BEST Broccoli Recipes
More pesto recipes
- Kale Pesto
- Pesto Genovese
- Sun Dried Tomato Pesto
- Easy Arugula Pesto
- Grilled Rack of Lamb with Pistachio Basil Pesto
More pasta recipes
- Roasted Fennel Pasta with Ricotta
- Squid Ink Pasta with Shrimp & Cherry Tomatoes
- Shrimp Fra Diavolo
- Kung Pao Noodles
- Penne Alla Vodka
- Spaghetti Aglio e Olio with Breadcrumbs
Did you make this broccoli and walnut pesto?
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PS – Need a way to preserve that extra basil? Try my method for how to freeze basil.
Broccoli Pesto Pasta
Ingredients
- 3 Tablespoons kosher salt
- ½ pound broccoli florets (about 3 cups)
- ⅓ cup freshly grated Parmesan (plus extra for serving)
- 2 garlic cloves (smashed)
- 1 cup basil leaves (tightly packed)
- 1/2 cup extra virgin olive oil (plus more for serving)
- 1 lemon (zested and juiced (divided))
- Salt and freshly ground pepper (to taste)
- ½ cup walnuts (chopped)
- 1 pound pasta
Instructions
- Bring a large pot of water to a boil. Add 3 Tablespoons salt and broccoli. Cook until bright green and barely tender, about 5 minutes. Transfer broccoli to a food processor or blender, using a slotted spoon; leaving the boiling water in the pot.
- Add pasta to the boiling water and cook according to package directions. Reserve 1 cup pasta cooking water, and drain pasta.
- While pasta cooks, add parmesan, basil, garlic, olive oil, lemon juice to the broccoli in the food processor or blender. Season with salt and pepper, then process until smooth.
- Toss pasta with broccoli pesto, adding reserved pasta cooking liquid as necessary to coat evenly. Season with additional salt and pepper, to taste.
- Divide among serving dishes and top with lemon zest, parmesan, walnuts, and a drizzle of olive oil. Enjoy.
Nutrition
This post was originally published in 2020. It was updated in 2023 to add new information. The pesto broccoli pesto recipe remains the same. Enjoy!
I’m always looking for ways to get more healthy food into our meals, especially such nutritious veggies like broccoli. It’s such a smart idea to use broccoli in pesto here! Great recipe, Erin!
This looks amazing, Erin!! I love different kinds of pesto and your idea to use broccoli is brilliant! I’ve actually been making a concerted effort to eat more broccoli. Can’t wait to try this.
Hi! I’m sure fresh is ideal but do you think frozen broccoli would work? Times are tough.
Hi Lauren – Yes, I do think that frozen broccoli will work! Unfortunately I haven’t tried it myself, but I’d love to hear back on how it worked for you.
This sounds amazing. Wondering if you have ever added chicken to this recipe or know of of anybody who has and how it’s turned out.
I think chicken would be delicious in this dish! I would saute it on the side, then slice it and top the pasta with it.
We used grilled broccolini instead of broccoli. Added red pepper flakes (that’s just how we roll) and chicken that was marinated in equal parts olive oil and lemon juice plus 1 T fresh thyme for 24 hours then cooked in the sous vide and shredded. Toasted the walnuts. Next time will add some into the pesto as well.
Really great but adding the super salty broccoli/pasta water at the end made it a lil too salty for me. If you don’t like things super salty, I’d skip that step. Will definitely make again with that modification though!
Have you ever made it a few hours in advance and served at room temperature? I need a slight make ahead version. If you did, does the pesto stay bright green?
Thanks
I made this last night, and it turned out FABULOUS.
It was easy to make, and the finished product was bright, full of flavor, and creamy. Both my husband and I plan to make it again soon. The walnuts and lemon zest add a lot to this pesto, so don’t forget to top it at the end. It also makes quite a bit (we think more than the 6 servings as mentioned in the recipe), and we plan to have another bowlful for lunch today.
This was reallllly good and so so quick (like 20/25 mins start to finish quick!). It tasted like a super thick pesto, which is honestly what I was hoping for. Since this is 100% going into my weeknight rotation, I might try adding some cherry tomatoes or some sliced sausage next time!
I’m so glad you gave it a try!
Should I shock the broccoli after cooking to use at a later time in order to maintain bright green color???
Hi Maureen – Yes, I think that’s a good plan!
OMGushhhhh!! This is so INCREDIBLY delicious! I couldn’t stop eating spoonfuls out of the blender. We’re using it on Trader Joe’s Cauliflower Gnocchi to increase the veg content. I’m literally counting the minutes until I can make dinner. This delicious, healthy pesto is just sitting here calling my name. THANK YOU!!
Thank you Tiffany! 🙂
Very nice recipe chef 👍👌👏. I eat broccoli every day, and this is a nice spread, I just made some yummy 😋. Thank you for your effort 🌹🌞😎
Well I thought I’d made about every pesto imaginable, but not broccoli! Love the idea!
I hope you love it Mimi!