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!

What you Need

Prepare broccoli


Blanch the broccoli florets in boiling water for about 30 seconds. Remove and run under ice cold water.

Toast pine nuts


Pop pine nuts on a skillet and just toast for 2 minutes.

Pulse ingredients


Put all ingredients into a food processor and pulse. Add olive oil, salt and pepper.



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

- You could add nutritional yeast if you prefer to give it a kick! - When stored in an airtight container in the fridge, this pesto stays fresh for 3 to 5 days.

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