Broccoli pesto is not a consolation prize for people who can’t get basil. It’s a legitimate preparation that most Italian home cooks have been making for years, mostly because broccoli is cheap and available and turns into a sauce that coats pasta well. The walnuts matter more than people give them credit for. Toast them. Don’t skip that step. Raw walnuts in pesto have a faintly bitter, pasty quality that undermines everything else in the bowl. Thirty seconds in a dry pan and they’re different. Blanch the broccoli, keep some florets whole for texture, blend the rest with the cheese and oil, toss with pasta and a bit of pasta water to loosen. Twenty minutes, start to finish, and it’s a real dinner.
How to Make Broccoli Pesto Pasta
Toast the walnuts
Four to five minutes in a dry pan over medium heat until they smell nutty and the skins start to blister. Let them cool slightly before blending. Hot walnuts can turn the pesto gummy if you add them straight to the blender.
Save the pasta water
Before draining the pasta, pull out about 150ml of the cooking water. The starch in it helps the pesto bind to the noodles instead of sitting in a pool at the bottom of the bowl. Add it a little at a time until the sauce coats everything evenly. 
Keep some florets whole
Blend about two-thirds of the blanched broccoli into the pesto and fold the rest in as whole florets at the end. It gives the dish actual texture and makes it look less like green baby food. Rigatoni or penne works better here than long pasta.
Broccoli Pesto Pasta
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A quick weeknight pasta dish bursting with fresh broccoli and nutty pesto. Perfect for a simple yet satisfying meal.
Ingredients
- 1 cups (237 ml) extra virgin olive oil
- 3 cloves garlic
- 1/2 lemon juice
- 1 lbs (454 g) broccoli
- 2 oz (57 g) walnut
- 2 oz (57 g) grated parmesan
- 1 1/2 lbs (680 g) pasta
- Salt
- Pepper
Instructions
- Toast walnuts in a dry non-stick pan for 4-5 minutes and set aside.
- Bring water to a boil in a medium pan. Add salt and blanch broccoli for 2 minutes.
- Remove broccoli and set aside. Cook pasta in the same water until al dente. Drain, reserving 100-150 ml of cooking water.
- Combine 200g blanched broccoli (save some florets), toasted walnuts, parmesan cheese, olive oil, garlic, salt, pepper, and lemon juice in a food processor; pulse until smooth.
- Toss cooked pasta with the pesto mixture, adding some reserved cooking water until combined.
- Add the remaining broccoli florets and serve immediately with parmesan cheese and lemon juice.
Notes
- For a richer pesto, use a combination of walnuts and pine nuts.
- If your pesto is too thick, add a tablespoon or two of the reserved pasta water to thin it out.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Can I use a different nut instead of walnuts?
Pine nuts or almonds both work well. Toast them the same way. Cashews are another option if you want a milder, creamier pesto.
How do I keep the pesto green and vibrant?
Blanch the broccoli for just two minutes, then shock it in ice water before blending. This locks in the bright green color and prevents it from turning dull.
Can I make the pesto ahead of time?
Yes. Store it in a jar with a thin layer of olive oil on top to prevent browning. It keeps in the fridge for three to four days.
This looks so tasty! I love the combination of pesto & broccoli.