This broccoli pesto tastes like summer in a bowl. It’s fresh, quick, and one of those recipes that somehow gets everyone eating broccoli without a single complaint. I don’t ask questions, I just keep making it. You can even use frozen broccoli, which saves dinner on those nights when nothing got pulled out ahead of time and you still need something that works.
If you’re in a pasta or quick dinner phase, same. This broccoli pesto has been on repeat, especially on nights when I need something fast. I usually rotate it with One Pot Taco Pasta or Crockpot Tortellini when I don’t feel like thinking too hard about dinner.
Equipment
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Ingredients
- Broccoli florets
- Fresh basil leaves
- Parmesan cheese
- Lemon
- Garlic cloves
- Salt
- Pepper
- Olive oil
Directions
Bring a medium pot of salted water to a boil. Add the broccoli and cook for 3 to 5 minutes until tender. Remove the broccoli from the water.
Add the broccoli, basil, Parmesan cheese, lemon juice, garlic, salt, and pepper to a blender or food processor.
Blend while slowly streaming in the olive oil until everything is smooth and combined.
Serve over your favorite pasta and enjoy.
How do I serve my Broccoli Pesto?
- Use it as a sauce over pasta, spread it on sandwiches, or toss it with roasted vegetables. It also works as a quick dip if you need something last minute.
FAQs (Because Life’s Too Busy for Guesswork)
Yes. Add them as is or toast them first if you want more flavor.
Add a thin layer of olive oil on top before storing to slow down oxidation. Stir before using.
Add it straight in or mix in a little pasta water if you want a thinner sauce.
Start with one or two extra cloves and adjust to taste.
What are substitutions that I can make?
- Broccoli florets – Fresh works best, but frozen can be used if needed
- Parmesan cheese – Asiago or Romano are great swaps, or use nutritional yeast for a dairy-free option
- Lemon – Fresh lemon juice gives the best flavor
- Olive oil – Avocado oil works as an alternative
How should I store my leftovers?
- Store in an airtight container in the refrigerator for 4 to 5 days.
- For longer storage, freeze in ice cube trays, then transfer to a freezer-safe bag. This makes it easy to grab small portions as needed.
Was this a win at your dinner table?
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Broccoli Pesto
Equipment
- Medium pot
- Blender or food processor
- Measuring cups and spoons
Ingredients
- 3 cups broccoli florets
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1 lemon juiced
- 2 garlic cloves peeled
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup olive oil
Instructions
- Bring a medium pot of salted water to a boil. Add the broccoli and cook for 3 to 5 minutes until tender. Remove the broccoli from the water.
- Add the broccoli, basil, Parmesan cheese, lemon juice, garlic, salt, and pepper to a blender or food processor.
- Turn on the blender or food processor and slowly stream in the olive oil. Blend until everything is well combined.
- Serve over your favorite pasta and enjoy.
Notes
- Cook the broccoli just until tender so it blends smoothly without getting mushy
- Stream in the olive oil slowly for the best texture
- Add pasta water if you want a thinner sauce
- Top with olive oil before storing to help prevent browning
- Freeze in small portions for easy use later
- Adjust garlic based on how strong you want the flavor
