This vibrant Broccoli Pesto is a delicious twist on classic pesto. Nutrient-dense and healthy, it’s perfect for pasta, scrambled eggs and quiches, or dense bean salads! It’s full of flavor with herbal basil plus nutty sunflower seeds.
This recipe is the precursor to my Broccoli Pesto Dense Bean Salad recipe. Whenever I post a recipe that has a significant or easily interchangeable sub-recipe within it, I usually like to give that sub-recipe its own post. (Just see the Marry Me Sun-Dried Tomato Dressing recipe that went with my Marry Me Chickpea Salad!) In this case, I wanted to be sure the Broccoli Pesto had its time to shine.
What’s funny is that in the almost 10 (!!) years I’ve been blogging, I’ve posted several pesto recipes, but not a single authentic pesto. You know, the classic version with just basil, pine nuts, etc. I have Kale Pesto (a top rated recipe), Carrot Top Pesto, and now this recipe, but never a classic pesto! Maybe I should rectify that. But one of the reasons I started my own food blog to begin with is that I hate following food rules. Food is an outlet for creativity – not just mine, but for anyone who loves to cook. I hate fussy food purism, and prefer instead to experiment and create. So step out of your comfort zone with me and try this Broccoli Pesto! I know you’ll love it! :D
Broccoli Pesto
Ingredients
- 2 Cups Broccoli
- 1/2 Cup Fresh Basil
- 4 Cloves Garlic
- 1/4 Cup Roasted and Salted Sunflower Seeds
- 1/2 Tsp Salt or more, to taste
- 1/2 Tsp Fresh-Cracked Black Pepper
- Red Pepper Flakes to taste, optional
- 1 Tsp Lemon Zest
- Juice from 1/2 Lemon or more, to taste
- 1/3 Cup Extra Virgin Olive Oil
Instructions
- To begin, blanch your broccoli. First, add several ice cubes to a large bowl and fill 3/4 of the way with water, then set aside. Then, bring a pot of salted water to a boil. Once boiling, add the broccoli for 1-2 minutes, or until broccoli turns bright green. Once the broccoli is bright green, remove with a slotted spoon and add to the ice water to cool. After about 5 minutes, drain the broccoli and pat dry with a clean towel.
- Add the blanched broccoli to a food processor with all of the other ingredients and pulse on high until a pesto texture is formed. Let sit for about 5 minutes, then taste and adjust seasonings if necessary.
- Serve pesto with pasta, tortellini, dense bean salads, omelettes and quiches, or avocado toast. Enjoy!
Notes
- Don’t skip letting the pesto sit before tasting and adjusting spices – the pesto flavors need some time to “meld” before giving an accurate picture of what the pesto tastes like.
- This Broccoli Pesto will keep in the fridge for about 4-5 days, or up to 2-3 months in the freezer for best results.
Nutrition
Broccoli Pesto FAQS
How long does Broccoli Pesto keep for in the refrigerator?
This Broccoli Pesto will keep in the fridge for about 4-5 days, or up to 2-3 months in the freezer for best results.
How do you blanch broccoli?
You blanch broccoli by boiling it briefly, then “shocking” it in a bowl of ice water to stop the cooking process. This softens the broccoli and maintains the bright green color! Definitely do NOT skip this step in the recipe, otherwise the texture of the pesto will be all grainy.
Is broccoli good for pesto?
Yes! Broccoli is in the same botanical family as kale, which makes a delicious pesto (it’s one of my top-rated recipes!). In fact, kale, cauliflower, broccoli, brussels sprouts, and cabbage are all the same plant, Brassica oleracea, just cultivated to accentuate different aspects of the plant.
What is a good substitute for pine nuts in pesto?
I don’t think I’ve ever posted a pesto recipe here with pine nuts! 😅 I opt not to use them because they’re on the pricey side when it comes to nuts. I much prefer walnuts in my pesto, or in this case, sunflower seeds, which are a much more cost-effective option.
Is this Broccoli Pesto vegan?
Yes! But you can add in about 1/4-1/3 cup of parmesan cheese if you’d like to make it vegetarian.
What can I make with this pesto?
Try my Broccoli Pesto Dense Bean Salad, use it on avocado toast, or mix it with pasta!
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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