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    Home » Recipes » Dairy Free Recipes

    Published: March 27, 2021 | Last Modified: March 27, 2021 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - 7 Comments

    Broccoli Pesto

    Dairy Free RecipesGluten Free RecipesVegan RecipesVegetarian Recipes
    Shares142Facebook33Pin109
    Simple vegan, gluten-free, broccoli pesto recipe that comes together in just 15 minutes. Variations included for nut-free and vegetarian options, and other fun substitutions!
    Jump to Recipe Pin Recipe

    This broccoli pesto has to be the sneakiest way to incorporate broccoli into something that everyone loves. Don't get me wrong, I love broccoli. But if you have a kid (or a partner, no judgment) who doesn't share that love, sneak a generous helping of this nutritious vegetable into your pesto for a delicious meal that everyone will love!

    Bowl of broccoli pesto with extra broccoli and pine nuts in background

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    Jump to:
    • 💭 Why you'll love this recipe
    • 📋 Ingredients and notes
    • 📖 Step-by-step instructions
    • 👩🏽‍🍳Top tips and FAQs
    • 🍴 Serving and storage suggestions
    • 📖 Recipe
    • 💬 Comments

    💭 Why you'll love this recipe

    • Simple, 15 minute pesto: This is a really convenient recipe and comes together in no time so it's perfect for a quick weeknight meal.
    • Super customizable: I've included vegan and vegetarian variations here, and tips on how you can make broccoli pesto without basil or without pine nuts. Lots of useful substitutions in the ingredients section!
    • Sneakily healthy: My fiancé hates broccoli but loves this pesto. It tastes so vibrant and delicious but also super healthy thanks to the broccoli, which adds a ton of vitamins, minerals and fiber to your diet.

    📋 Ingredients and notes

    To make this recipe, you'll need: a cup of broccoli florets (blanched), a cup of fresh herbs of your choice (I use basil), a cup of nuts of choice (I use pine nuts), garlic cloves, lemon juice, and olive oil. See below for variations.

    Labeled ingredient list for the recipe - check recipe card for actual details!

    Notes and Variations

    • Vegan vs. vegetarian: The recipe as written is vegan. If you want more umami flavors, you can add vegetarian parmesan or nutritional yeast.
    • Using frozen broccoli: Frozen broccoli works just fine in this pesto!
    • Pine nuts vs. other nuts: I like pine nuts because it brings a really traditional pesto flavor to this dish. You can substitute with walnuts, cashew nuts, or almonds depending on what you have on hand. To make it nut-free, swap with sunflower or pumpkin seeds instead.
    • Basil vs. other herbs: Again, I stuck with the traditional pesto route. But I've used parsley, arugula, pea shoots, and many other fresh and light leafy greens in this recipe (occasionally even kale!)
    • Roasted broccoli: One fun way to take this recipe up a notch is to roast the broccoli in the oven at 400F for 30 minutes before adding to the food processor. It brings out more complex flavors and tastes delicious (but is optional!)

    Oh, and if you're reading this and thinking about other amazing pesto combinations - check out my traditional pesto alla Genovese, creamy vegan kale pesto, and my favorite springtime pea shoot pesto!

    📖 Step-by-step instructions

    There are four key steps to this recipe, but it literally takes 15 minutes.

    • Prepare and blanch the broccoli florets: First, bring a pot of water to a rolling boil as you break up the broccoli florets. Drop the florets into the water to blanch them for about 30 seconds. Then, remove and run them under ice cold water (or have a mixing bowl with ice cubes) to stop the cooking process. This softens them a bit and keeps the color vibrant!
    Three step collage showing how to blanch broccoli by boiling first, then transferring into an ice bath
    • Toast the pine nuts: I love to quickly toast my pine nuts on the stove. Pop them on a skillet or non-stick pan and just toast for 2 minutes (nice and toasty but not burnt!)
    Two step collage showing how to toast pine nuts
    • Add all ingredients (except olive oil) to a food processor and pulse: Throw the blanched broccoli florets, garlic cloves, and fresh herbs into a food processor and pulse until you get a coarse paste of sorts. If you're using nutritional yeast
    • Now, add olive oil slowly and continue pulsing to emulsify: If your food processor has a chute, add olive oil as you pulse so it turns into a creamy pesto like consistency. If your food processor doesn't have a chute, add a tablespoon at a time to get to the desired consistency. Add some salt and pepper to taste, and your broccoli pesto is all done!
    Two step collage showing ingredients in food processor, then pulsed product

    Serve this broccoli pesto on literally everything and enjoy the sneakily healthy sauce!

    Broccoli pesto pasta with cherry tomatoes and whipped ricotta

    👩🏽‍🍳Top tips and FAQs

    How can I make vegan broccoli pesto?

    This recipe is vegan as written! You could add nutritional yeast if you prefer to give it a kick!

    Can I use parmesan in this recipe?

    Yes! Just make sure to buy vegetarian parmesan and add it along with the rest of the ingredients the food processor.

    Can I use frozen broccoli in this recipe?

    You can use frozen broccoli! But in this case, I suggest not blanching it and instead allowing it to thaw to room temperature first.

    How can I make nut free broccoli pesto?

    You can substitute with sunflower or pumpkin seeds (or honestly, just leave out pine nuts!) You can also roast the broccoli at 400F for 30 minutes and use that instead of nuts!

    Do I have to use basil?

    No, you don't! I find that it helps keep a traditional flavor profile. You can substitute with other herbs or leafy greens, or leave it out.

    🍴 Serving and storage suggestions

    When stored in an airtight container in the fridge, this pesto stays fresh for 3 to 5 days. You can also freeze it in single-use portions (I love using silicon ice cube trays for this!) and keep it for 1-2 months that way.

    You can use this pesto on any pasta (for instance, use this instead of pea shoot pesto in my spring pasta or check out my broccoli pesto pasta with cherry tomatoes!). You can slather it on sandwiches. You can use it as a dip for the next time you need a healthy snack!

    If you like this recipe, don't forget to try out my other sauce recipes:

    • Basil Pesto (and variations!)
    • Kale Pesto Sauce (Vegan with Nut Free Options)
    • Pea Shoot Pesto
    • Easy Poblano Sauce

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Close up of broccoli pesto in a bowl
    Print Recipe
    5 from 42 votes

    Broccoli Pesto

    Simple vegan, gluten-free, broccoli pesto recipe that comes together in just 15 minutes. Variations included for nut-free and vegetarian options, and other fun substitutions!
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Sauce
    Cuisine: American
    Diet: Gluten Free, Hindu, Vegan, Vegetarian
    Servings: 4 servings
    Calories: 188kcal
    Author: Shruthi Baskaran-Makanju

    Equipment

    • Food Processor / Blender

    Ingredients

    • 1 cup broccoli florets, blanched
    • 1 cup fresh basil, see notes for substitutions
    • ¼ cup pine nuts
    • 2 garlic cloves
    • ¼ cup olive oil
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Instructions

    • Bring a pot of water to a rolling boil. Meanwhile, prepare a mixing bowl with some ice cubes. Add a cup of broccoli florets into the water and blanch them for 30 seconds. Then transfer immediately to the mixing bowl with ice cubes (or run under ice cold water) to stop cooking.
      Note: If you're using a full head of broccoli, triple the other ingredients (medium head of broccoli yields ~3 cups of broccoli florets!)
    • Add ¼ cup of pine nuts to a skillet and toast them over medium flame for about 1 to 2 minutes until it smells nutty (it'll brown slightly but make sure to not burn it!)
    • Add a cup of blanched broccoli florets, a cup of fresh basil leaves, ½ cup of toasted pine nuts, and 2 to 3 garlic cloves to a food processor and pulse until it forms a coarse mixture. Check notes for nut-free options!
    • Add ¼ cup of olive oil slowly through the chute of the food processor to emulsify the pesto. If your food processor doesn't have a chute, add the olive oil 1 tablespoon at a time until it reaches desired consistency. Stir in a teaspoon of salt and ½ teaspoon of black pepper and your pesto is ready! You can also garnish with some fresh lemon juice (optional!)

    Notes

    • The recipe as written is vegan. If you want more umami flavors, you can add vegetarian parmesan or nutritional yeast.
    • You can use frozen broccoli - if you use that, no need to blanch. Just thaw to room temperature before pulsing.
    • I like pine nuts because it brings a really traditional pesto flavor to this dish. You can substitute with walnuts, cashew nuts, or almonds depending on what you have on hand. To make it nut-free, swap with sunflower or pumpkin seeds instead.
    • Another nut-free option is to roast the broccoli for 30 minutes at 400F before you pulse the pesto. You can also do this in addition to the pine nuts if you want! Adds a really nice umami flavor.   
    • I stuck with the traditional pesto route here, but I've used parsley, arugula, pea shoots, and many other fresh and light leafy greens in this recipe (occasionally even kale!)

    Nutrition

    Calories: 188kcal | Carbohydrates: 3g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 590mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 462IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
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    Reader Interactions

    Comments

    1. Addison

      March 01, 2023 at 10:26 pm

      5 stars
      I have never added broccoli to pesto before but wow! I was blown away by the flavor and texture.

      Reply
    2. Greta

      March 02, 2023 at 1:23 am

      5 stars
      Never added broccoli to the pesto, but I found this recipe today and tried it out. It came out super delicious with my pesto pasta.

      Reply
    3. Amanda

      March 02, 2023 at 1:59 am

      5 stars
      I had never made pesto with broccoli until now and so wish I had always been making it. It was super flavorful, and the broccoli gave it a little extra heartiness. So good!

      Reply
    4. Bella B

      March 02, 2023 at 2:24 am

      5 stars
      Loved how well this turned out! I never thought of using broccoli for a pesto and we loved it! Will be making again.

      Reply
      • Shruthi Baskaran-Makanju

        March 02, 2023 at 4:49 pm

        Thank you! Glad you loved it.

        Reply
    5. Gina

      March 02, 2023 at 12:43 pm

      5 stars
      Absolutely love this spin on pesto! Great way to change things up and get in an added dose of veggies!

      Reply
      • Shruthi Baskaran-Makanju

        March 02, 2023 at 4:49 pm

        Thank you so much! Hidden veggies are my favorite 🙂

        Reply

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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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