Broccoli Pesto


This is an improved recipe. Earlier I made the pesto using steamed broccoli but this time I tried roasting it before grinding and the flavor was far better! Also added bit of rocket leaves and fresh basil to enhance the taste. You can avoid the parmesan if you want to make it more healthier. On to the recipe…

This is a very simple recipe using the super food - broccoli. Personally, I do not like broccoli as such but when combined or had in other forms it is not really bad! Traditional pesto refers to the dip or sauce made by grinding mainly basil, pine nuts, olive oil, Parmesan cheese and lemon juice. But now there are so many variations and pesto is not restricted to just basil. This is one such version.

It would be a shame if I do not share with you the health benefits of broccoli - I hope people  who dislike broccoli (like moi) would try and include it in their diets in some form, once they are aware :D Broccoli is a plant from the cruciferous family like cabbage and it is the flower head which is used for consumption.  As you are probably aware, anything green is always nutritious. Anti-inflammation, cancer prevention, detoxification and most importantly protection against cardiovascular diseases are some of the highlights. The nutrient profile of broccoli can be seen in the below table (source: WHFoods). 

Thankfully it is pretty easy to cook broccoli - steaming is the healthiest method of cooking it; takes barely 5 minutes. You can have it as such after seasoning with olive oil, salt and pepper. Or you can add it to dishes like pasta, make stir fries, soups or  dips like the one shown here.

Broccoli Pesto: Recipe

  • Broccoli - 1 small head (approx 1- 1.5 cup florets)
  • Garlic - 2 cloves peeled
  • Nuts - 2 to 3 tbsp (I used walnuts and pine nuts), lightly toasted
  • Extra Virgin Olive oil - about 1/4 cup
  • Rocket leaves - a handful
  • Fresh basil leaves - 1 tsp
  • Parmesan cheese - grated, 1/4 cup or more (optional)
  • Lemon juice - about half a lemon squeezed
  • Salt and pepper to taste
  1. Preheat the oven. Wash the broccoli florets thoroughly and place them on a baking tray along with the garlic cloves. Drizzle some olive oil and sprinkle some salt. Slightly toss the florets and then place the tray in the oven. Roast it for about 15 mins or so till the edges of the broccoli begin to brown and you see that it is cooked. Do not over cook it. Set aside to cool.
  2. Add all the remaining ingredients and blend them into a roughly smooth paste. Broccoli pesto is ready! Use it as a healthy dip, sandwich spread or a creamy sauce for pasta.


  1. lovely pesto!!!!!!!excellent way to get broccoli down picky eaters!love the pic.

  2. This is creative, I have seen Spinach Pesto and planning to make it, I got to try your Version, Rosh! I love Brocolli...

    Yum! Yum! Yum!

  3. lovely. broccoli pesto is such a flavorful yet healthy. lovely idea of making pasta from this pesto. I would love to have this on toasted slice of bread.

  4. Wow, that's a wonderful idea, very innovative..

  5. My daughter is a fan of broccoli.. Neat write up with lots of good information about the veggie.. Great recipe too..

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  6. wow nevr heard f brocolli pesto...luks nice and healthy !!!

  7. Heard so much abt pesto that one day I will make it. (hope it is soon) Love the idea of using it with broccoli.

  8. wow Rosh,this looks real tempting one n flavorful too..Please do send it across next month(june) for my EP series(basil)is the herb..Thanx in advance!!

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  9. nice idea, looks really healthy and delicious!

  10. wow.....lovely n innovative 1 Rosh.....

  11. that pesto looks so creamy and delecious... great idea using brocolli's this way :)

  12. Hold the phone. We have pesto AND broccoli here? Combined to make this master of creamy goodness? I am so in, this looks delicious!


Thanks for dropping by. Your comments and feedback are highly appreciated. Happy Cooking!