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Broccoli Pesto

This lighter, veggie-filled version of pesto sauce is just as tasty as the classic.



  • 1 lb broccoli, florets and tender stems
  • 2 Tbsp toasted pine nuts
  • ½ cup fresh basil leaves
  • ½ cup fresh flat leaf parsley
  • ½ clove of garlic
  • Zest of 1 lemon
  • ¼ cup extra virgin olive oil
  • Salt and pepper

Let's get Cooking...

  1. Blanch broccoli in a pot of boiling, salted water for 2 minutes. Remove from water and set aside, reserving ½ cup of the water.
  2. In a food processor, pulse the broccoli, pine nuts, basil, parsley, oil, garlic and a pinch of salt and pepper.
  3. Serve over pasta. Use a bit of the pasta water to thin the pesto if needed.