Broccoli Pesto Pasta

from 2 votes

Add a veggie kick to a classic Italian sauce or spread with a quick and easy recipe for creamy Broccoli Pesto Pasta, including ways to customize this top-rated dish with different nuts, fresh herbs and more.

A large serving bowl containing Broccoli Pesto Pasta garnished with parmesan cheese

Pesto has appeared in countless variations around here, from the traditional, top-rated favorite (a.k.a. my mom Noni’s famous Basil Pesto Pasta) to simple spins featuring asparagus, peas and even pistachios.

Now it’s time for beloved broccoli to get in on the action with the ultimate way to up your (or your little ones’!) veggie intake with my go-to recipe for creamy Broccoli Pesto Pasta.

Various sizes of bowls containing basil, uncooked pasta, olive oil, pine nuts, garlic, parmesan, and broccoli

The Best Nuts for Pesto

While pine nuts are the most traditional addition to pesto, nearly every variety of nut (and even some seeds) can work their magic in this flavor-packed sauce, including:

A top-down view of a blender containing basil, pine nuts, broccoli, Parmesan and garlic

How to Make Broccoli Pesto Without Basil

Switching up the nut that stars in pesto pasta is just as easy as swapping out the traditional pesto for any other leafy green, including kale, arugula, mint or parsley.

Stumped on which to choose? Opt for a mix! And if you are going to extra-leafy green route and using kale, don’t forget to blanch it first to tenderize the leaves and guarantee a smoother puree.

A clear bowl containing broccoli pesto

Ways to Use Pesto

Pesto is so much more than a pasta sauce! If noodles aren’t your thing, consider more ways to make this herby, garlicky purée the main event:

  • Mix it into mayo for a flavorful spread or dip for sandwiches, crudité, chips and more
  • Slather it atop pizza then pile on the mozzarella
  • Dollop it atop soup for a punch of stir-able flavor
  • Swap it in for oil or butter when making Pesto Eggs on Cheesy Toast
  • Pair it up with marinara in Easy Pesto Lasagna Roll-Ups
A top-down view of a large white serving bowl with rotini pasta tossed with broccoli pesto
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Main Course

Broccoli Pesto Pasta

Add a veggie kick to a classic Italian sauce or spread with a quick and easy recipe for creamy Broccoli Pesto Pasta, including ways to customize this top-rated dish with different nuts, fresh herbs and more.
Author: Kelly Senyei
5 from 2 votes
A large serving bowl containing Broccoli Pesto Pasta garnished with parmesan cheese
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 6 servings

Ingredients 

  • 2 cups broccoli florets 
  • 1 pound uncooked pasta, such as rigatoni or penne 
  • 3 Tablespoons pine nuts
  • 3 cups fresh basil leaves 
  • 3 cloves garlic, roughly chopped
  • 3 Tablespoons grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 1/4 cup extra-virgin olive oil

Instructions 

  • Bring a large pot of salted water to a boil. Add the broccoli florets and cook them for 1 minute. Using a slotted spoon, transfer the broccoli to a blender. 
  • Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes. Drain the pasta, reserving 1 cup of the pasta water, and set it aside. 
  • Add the nuts to a small saucepan set over medium heat. Toast the nuts, moving them around in the pan, until they are fragrant, about 3 minutes.
  • To the blender, add the nuts, basil, garlic, Parmesan cheese, pepper and ½ cup of the reserved pasta water. Pulse until combined. 
  • With the blender running, stream in the olive oil. Stop the blender and scrape down the sides as needed then continue blending the pesto until it is puréed. (If needed, added 1 additional tablespoon of pasta water at a time to thin the pesto.) Taste and season it with salt and pepper. 
  • Toss together the pasta and pesto, thinning it with additional reserved pasta water ¼ cup at a time as needed. Serve. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 420kcal, Carbohydrates: 60g, Protein: 13g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 2mg, Sodium: 54mg, Potassium: 340mg, Fiber: 4g, Sugar: 3g, Vitamin A: 846IU, Vitamin C: 30mg, Calcium: 83mg, Iron: 2mg

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Comments

  1. 5 stars
    I just made this for lunch. I added broccoli, peas & a few sundried tomatoes. It’s absolutely delicious! This makes a lot of pasta. I will freeze some for other meals. We ate this as a meal, but certainly can pair it with meat as a side.
    What a wonderfully easy & flavorful recipe.
    And a sneaky way to get children to eat more veggies!
    Many thanks!

  2. Looking to make a batch of this and wondering how long can this be kept in the fridge and if it can it be frozen?

    1. Hi Adrian! The pesto will last up to 5 days in the refrigerator if stored in an airtight container and up to 4 months when stored in the freezer.

  3. 5 stars
    My family loved this pasta and couldn’t believe the pesto was made with broccoli! Even my picky eaters went back for seconds. :) Thank you!!