Traditionally, pesto is made from basil, but this recipe changes things up, swapping out greens for new greens—broccoli! This twist on the classic brings a subtle sweetness and a boost of nutrients while maintaining that creamy, nutty richness you love. It’s incredibly simple to make, packed with flavour, and pairs perfectly with your favourite pasta. Plus, the vibrant green hue makes every bite as beautiful as it is delicious. Whether you’re looking for a fresh take on comfort food or a sneaky way to add more veggies to your meal, this broccoli pesto pasta is a game-changer!
Prep Time (Pesto) – 5 minutes
Total Time with Pasta – Under 30 minutes
Serves 8
INGREDIENTS
1 cup raw broccoli
2 cups baby spinach
½ cup fresh basil
¾ tsp. sea salt
¼ tsp. ground black pepper
4 cloves garlic
1 cup walnuts
½ cup veggie broth or water
1-2 Tbsp. olive oil (optional)
DIRECTIONS
- Place all ingredients in a food processor and blend until well mixed, adding broth or water to bring the pesto to desired consistency.
- Taste and adjust to desired taste.
- Serve with your favourite pasta!
NOTE: You can add more garlic if you like it garlicy. You can substitute veggies with kale, chard or asparagus, but fresh, raw broccoli will give you the best results. Try different seasonings such as oregano, sage or red pepper flakes! When you are adding the broth or water, add a little, then mix to see if you need more. Be careful not to add too much because it will become runny. This recipe makes about 2 cups, and each serving size is ¼ cup.
*Nutrition facts are for the pesto only.
Nutrition facts per serving
Calories 120; protein 2 g; fat 11 g; carbs 3 g.
Photography By: Sophia DeSantis
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