If you’ve only made pesto with basil, you’re in for a delicious surprise. Broccoli pesto is a vibrant, flavorful twist on the classic and it transforms the humble broccoli into something creamy, nutty, cheesy, and incredibly versatile. This recipe so useful to use up extra broccoli (fresh or frozen) or when you want to sneak more vegetables into your meals. Read more below on easy it is to make!
This broccoli pesto recipe is the perfect no cook sauce that’s delicious with Broccoli Pasta, a delicious spread on sandwiches, great drizzled over grilled chicken or roasted vegetables. If you compare it to the classic Basil Pesto, this version has a sweeter, earthier flavor with a rich, velvety texture.
This pesto, similar to the Sun Dried Tomato Pesto version is versatile and can be used in SO MANY different ways! Think of it as a dip or sandwich spread, thin it into a dressing, use it as a pizza sauce, swirl it into soups, or spoon it over grilled seafood and vegetables. Once you make a batch, you’ll find yourself reaching for it all week long.
What is Broccoli Pesto?
Broccoli pesto is a variation of the traditional Italian basil pesto made by blending broccoli with olive oil, Parmesan cheese, garlic, nuts, and fresh basil into a smooth, flavorful sauce.
You will still taste the flavor of basil, but it won’t be as intense. And alongside you’ll taste some sweetness and nutrition value from the broccoli.
You’ll end up with a pesto that’s creamy, vibrant green, tasty and incredibly versatile. Remember that since this sauce is a no cook sauce, and made in one bowl using a food processor, you’ll have full control over it. You can make it as thin or thick, smooth or chunky, spicy or not, adding more herbs like thyme and much more!
Why You’ll LOVE This Broccoli Pesto Recipe
- This such a TASTY recipe that allows you to enjoy and eat more veggies!
- It’s ready in about 10 minutes.
- The sauce is no cook, fresh, and packed with flavor.
- It has a creamy without needing heavy cream.
- We love pesto because it’s so easy to customize with different nuts and herbs.
- Pesto is perfect for meal prep and a great freezer friendly, make in advance option.
- SO versatile! Use it over pasta, as a dip, sauce, salad dressing or topping for anything on the grill.
Ingredients You’ll Need
- Broccoli: This is the hero ingredient! Use both the florets and stems. Our favorite tip is to used frozen broccoli as they’re vibrant green and a little more tender compared to fresh. You can use both stem and florets for this pesto.
- Fresh Basil: A handful of basil complements the broccoli rather than competing with it. It adds the perfect aroma you would expect from pesto while keeping the broccoli from tasting too earthy.
- Parmesan Cheese: Always use freshly grated Parmigiano Reggiano when possible. It creates a richer, nuttier pesto than pre grated cheese. Parmesan has a natural umami which balances the sweetness of the broccoli and gives the pesto its signature savory depth. Use vegan Parmesan for a vegan alternative.
- Garlic: Fresh garlic is best for it’s flavor and adds so much taste to the broccoli pestp,However keep in mind that too much garlic can easily overpower the broccoli’s delicate flavor.
- Olive Oil: Quality extra virgin olive oil provides richness, helps emulsify the pesto, and creates a silky texture.
- Nuts: Just like the traditional pesto, we used pine nuts here. Alternatively you can use pitscahio, walnuts, almonds as broccoli pairs beautifully with several varieties.
- Lemon: Fresh lemon juice brightens the pesto and balances the richness of the cheese and olive oil. If you want a more tangy pesto, add in a little lemon zest.
- Seasoning: Kosher salt and fresh black pepper are the only seasonings used to allow the fresh ingredients to shine without overwhelming them.
Choosing Fresh Broccoli
- Look for broccoli with tight compact florets, deep green color and firm stalks.
- Avoid any yellow flowers, mushy or soft spots along the stem.
- Smaller broccoli heads are often sweeter and more tender than very large ones.
Fresh vs Frozen Broccoli
- Fresh broccoli provides the brightest flavor and best texture. Similar to our Broccoli Salad and Broccoli Slaw or Broccoli Cauliflower Salad, these will make you LOVE eating broccoli!
- Frozen broccoli works great as they are more tender, vibrant green. You need to however drain any excess moisture from the florets once thawed as this can create a watery pesto.
Choosing the Nuts
Each nut has a unique taste and texture. Classically pine nuts are used as they are so creamy and buttery with a neutral flavor. We prefer them. However you can use pistachios like our Pesto Pasta with Pistachio Pesto. They have a unique taste.
Cashews are milk and creamy, almonds too. Walnuts are a great option, and if you love walnuts, make sure to try my grandma’s Pan Seared Chicken Breast with Walnut Sauce. Pecans have a slight sweet note, which also makes them great here!
An extra step of toasting the nuts can add a richer flavor to the pesto. Toasting releases the nuts’ natural oils, making them more aromatic and intensifying their flavor.
How to Make Basil Pesto
- This is truly a one bowl sauce wonder. Use a food processor or even a blender. The classic basil pesto was made using a mortar and pestle where the ingredients are gently mashed by hand until the desired consistency is reached.
- Today we’re simplifying our way by using a food processor.
- Once all ingredients are in, start by pureeing the pesto while keeping an eye on it if you want a chunky sauce.
- Alternatively you can pulse manually until you reach the desired consistency.
- When it’s ready, taste the pesto! Add in some salt if needed or lemon juice for extra tang. Also add in chili flakes for a spice kick if you like.
- Add in some more olive oil for a saucier sauce, or pine nuts for a velvety creamy texture. If the sauce feels too thin, add in some parmesan cheese to thicken it, or more broccoli.
- The finished pesto should taste fresh, balanced, and creamy, with the broccoli still clearly recognizable rather than hidden behind the other ingredients.
Expert Pro Tips For Making Broccoli Pesto
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