Broccoli Pesto Pasta

Posted on

Broccoli Pesto Pasta


Pesto might just be the best pasta sauce ever, with its garlicky kick, Parmigiano-Reggiano goodness, fresh basil aroma, and quality olive oil. The only hitch? Feeling a bit guilty about indulging in a big bowl of pasta drowned in basil pesto alone. Mom’s voice echoes in our heads, asking, “Where are the veggies?” Well, she’s got a point.

Here’s a tasty solution – broccoli pesto! Blend broccoli florets into the pesto sauce for an extra burst of vibrant green and a serious nutritional boost. Broccoli is not just a fiber powerhouse; it’s loaded with vitamin C, vitamin A, iron, calcium, and potassium. Mixed with pasta cooking water, it adds creaminess and a delightful kick to the classic pesto sauce. Mom would approve!

What’s in Broccoli Pesto (Besides Broccoli)?

It’s like a regular basil pesto recipe, but with added broccoli. The simple ingredients include:

  • Broccoli florets
  • Fresh basil
  • Fresh garlic
  • Pine nuts
  • Extra virgin olive oil
  • Parmigiano-Reggiano
  • And a secret touch: reserved pasta cooking water.

Easy Broccoli Pesto Pasta Recipe.

Making delicious broccoli pesto pasta is a breeze. With just a few simple steps, you can create a tasty and wholesome meal using common ingredients. Here’s a straightforward guide:

  1. Prepare your broccoli pesto ingredients by washing the basil leaves, grating Parmigiano, and peeling the garlic.
  2. Boil a large pot of salted water.
  3. Boil the broccoli for two minutes, remove the florets, and add your pasta to the same pot.
  4. While the pasta cooks, blend broccoli, basil, garlic, pine nuts, extra virgin olive oil, salt, and Parmigiano Reggiano until smooth.
  5. Once the pasta is done, take a cup of the pasta water and slowly add it to the pesto as you blend a bit more.
  6. Toss the pasta with the broccoli pesto, and enjoy your delicious meal!

Things you need:

  1. Large pot.
  2. Blender or food processor.
  3. Sharp knife.
  4. Slotted spoon.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Broccoli Pesto Pasta

Broccoli Pesto Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mekar Official
  • Total Time: 35 minutes


Today, enjoy a tasty and healthy broccoli pesto pasta with vibrant green colors.


  • 4 cups broccoli florets
  • 1 pound pasta (penne or rigatoni)
  • 2 cups fresh basil leaves
  • 2 garlic cloves, smashed
  • ¼ cup pine nuts, plus extra for topping
  • 1 cup extra-virgin olive oil
  • ½ teaspoon sea salt
  • 1 cup freshly grated Parmesan cheese, plus extra for topping
  • Optional: Red pepper flakes for a kick


  1. Boil salted water in a big pot.
  2. Cook broccoli until tender (about 4 mins), then blend it.
  3. Reboil water, cook pasta until al dente, save 1¼ cup pasta water.
  4. Blend broccoli, basil, garlic, pine nuts, olive oil, salt, and Parmesan until smooth.
  5. Gradually add reserved pasta water until it’s saucy (around 1 cup).
  6. Drain noodles, mix them with the sauce in the pot.
  7. Top with Parmesan, pine nuts, and chili flakes if you’re feeling spicy!
  • Prep Time: 20
  • Cook Time: 15
  • Category: Dinner


  • Serving Size: 6
  • Calories: 698 kcal


You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star