Broccoli Walnut Pesto Pasta is a fresh, flavorful twist on traditional pesto. Tender broccoli blends with toasted walnuts, garlic, Parmesan, and olive oil to create a creamy, nutty sauce that coats every bite of pasta.
Inspired by classic Pesto alla Genovese but made without pine nuts, this version offers a budget-friendly and equally delicious alternative. Ready in under 30 minutes, it’s a simple vegetarian dinner that’s vibrant, satisfying, and perfect for busy weeknights.
Table of Contents
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.
Reader
Love
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!!
–
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.
Ingredient notes
- 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.
- Swirl it into this pesto risotto or pesto couscous.
- 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.
- Make this pesto garlic bread, or spread it on a pizza or flatbread.
- More → 30+ Ways to Use Pesto!
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.
Erin’s wine pairings
- 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
- MORE → 25+ BEST Broccoli Recipes
More pasta recipes
More pesto recipes
Did you make this broccoli and walnut pesto?
If you loved this broccoli pesto recipe, I would appreciate it so much if you would leave a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
PS – Need a way to preserve that extra basil? Try my method for how to freeze basil.
Full Recipe
Broccoli Walnut Pesto Pasta
Ingredients
- 3 Tablespoons kosher salt
- ½ pound broccoli florets (about 3 cups)
- ⅓ cup Parmesan (freshly grated, plus extra for serving)
- 2 cloves garlic (smashed)
- 1 cup basil leaves (tightly packed)
- 1/2 cup olive oil (extra virgin, 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 kosher salt and ½ pound broccoli florets. 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 1 pound pasta to the boiling water and cook according to package directions. Reserve 1 cup pasta cooking water, and drain pasta.
- While pasta cooks, add ⅓ cup Parmesan, 1 cup basil leaves, 2 cloves garlic , 1/2 cup olive oil, and juice of 1 lemon 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, ½ cup walnuts, and a drizzle of olive oil. Enjoy.
Notes
- 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.
- To freeze, 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.
Nutrition
This post was originally published in 2020. It was updated in 2025 to add new information. The broccoli and walnut pesto recipe remains the same. Enjoy!
Leave a Reply