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This quick and flavourful broccoli pesto recipe will surely be your family's new favourite way to enjoy broccoli. Add a healthy twist to pasta dinners with this creamy green goodness.
Pasta is a favourite dish for many children, and it can be the perfect canvas for adding different nutritious vegetables. This creamy broccoli pesto pasta recipe is one of our many vegetable-packed pasta sauces including hidden veggie pasta sauce, carrot pasta sauce, kale pesto, avocado and spinach pasta sauce, green mac and cheese and our baby pasta sauce, made with veggies and lentils.
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Reasons to Love this Pesto Sauce
- Veggie exposure: For picky eaters, and those reluctant to eat broccoli, this sauce can be a great way to serve broccoli in a flavourful and appealing way, potentially expanding their palate.
- Quick and Easy: After steaming the broccoli, this sauce comes together effortlessly. Toss the simple ingredients into the blender, blitz, and you're done!
- Meal prep-friendly: Whip up a batch and store it in the refrigerator for up to two days, or portion it out and freeze it for future use.
- Versatile: Not just for pasta, this sauce can be used in various dishes. Spread it on toast, spoon it over roasted vegetables, use it as a salad dressing or serve as a dip.
Ingredient Information (with Alternative Suggestions)
The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.
- Broccoli florets: Fresh broccoli is recommended, although frozen could be used as an alternative. However, I haven't tested this pesto with frozen broccoli so results may vary.
- Pine nuts: Adds a nutty richness to the pesto. For a nut-free version, sunflower seeds, pumpkin seeds or white beans can be substituted.
- Garlic: Adjust the amount according to personal taste preferences.
- Lemon (lemon juice and lemon zest): Fresh lemon juice offers a bright acidity while the zest adds an extra punch of citrusy flavour.
- Grated Parmesan Cheese: Contributes to the creamy texture and savoury taste of the pesto. For a dairy-free option / vegan pesto, consider using nutritional yeast as a substitute, although it hasn't been tested in this recipe.
- Olive Oil: Adds richness and helps to bind the ingredients together.
- Fresh Basil Leaves: Adjust the amount to taste preference, and if desired, other fresh herbs such as parsley can be added or substituted.
- Salt & pepper: Enhances the flavours. Omit for younger children or those on low-sodium diets.
Step by Step Instructions (with Images)
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Prepare Broccoli: Chop off the main part of the stem. Separate the broccoli florets and dice any remaining stem into 1cm / ⅓ inch pieces.
- Steam: Place the broccoli into a steamer basket. Fill a pot with about an inch of water and bring to a simmer over medium heat. Place the steamer basket over the pot, cover, and steam for around 4 minutes, until tender but not mushy.
- Combine Ingredients: Add all ingredients to a blender or food processor.
- Blend: Blitz until you achieve your desired texture. You can leave it chunky or blend it to a creamy smooth texture (as pictured)
Top Tips
- Reserve Pasta Cooking Water: When cooking your pasta, be sure to reserve some of the pasta cooking water. This starchy water helps the pesto stick to the pasta better and creates a silky texture. After draining the cooked pasta, stir the pesto through the hot pasta until evenly coated. If the pesto is too thick, gradually add some of the reserved pasta water to thin it out to your desired consistency.
- Taste and Adjust: This recipe benefits from tasting and adjusting the flavours. If you prefer a tangier flavour, add more lemon juice. For a cheesier taste, sprinkle in extra Parmesan cheese. Likewise, if you love the taste of fresh basil, toss in some additional leaves.
- Kids Portion vs Adult Portion: Remember, you can always remove a portion of the pesto for your baby or young child before seasoning. For the adults, some extra salt and pepper does help to make the flavours pop, and if you like a little bit of heat a sprinkle of red pepper flakes is always good.
Storage Instructions
- Refrigerate: Transfer the sauce to an airtight container or jar and refrigerate for 2-3 days.
- Freeze: Add the sauce to a freezer-safe bag, pressing it flat and removing excess air before sealing. Lay flat in the freezer for convenient storage. For smaller servings, use large ice cube trays to freeze the sauce until solid, then transfer the cubes to a freezer-safe bag for up to 2 months of storage.
Recipe FAQs
Yes, babies can have this sauce once they have comfortably started solids, 6 months plus, with some considerations.
This recipe contains common food allergens such as dairy and nuts, which should be introduced separately and safely before offering this pesto to your baby.
You should also be mindful of the sodium content. Skip the Parmesan, reduce it down to a sprinkle, or replace it with 1-2 tablespoons of nutritional yeast.
As with all new foods, ensure a safe eating environment and supervise your baby closely during mealtimes.
Not personalised advice - for informational purposes only. Consult with your pediatrician regarding the introduction of solid foods and any potential allergy risks for your baby.
Yes, if you are looking for a nut-free sauce you can replace the pine nuts with sunflower seeds, pumpkin seeds or even white beans.
The creamy texture is achieved by blending until smooth. If you prefer a chunkier texture, more like a classic pesto, pulse the ingredients together until the sauce is combined, but not pureed. This can be done in a food processor or blender. You could also try using blanched broccoli, rather than steamed, to make the pesto much more textured.
More Broccoli Recipes to Try...
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Broccoli Pesto Pasta
Equipment
- High seed blender or food processor
Ingredients
- 200g (2 cups) broccoli florets
- 35g / ¼ cup pine nuts
- 1 small garlic clove
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- ½ cup (50g) freshly grated parmesan cheese
- ¼ cup (60ml) extra-virgin olive oil
- 1 small handful fresh basil leaves
- salt & pepper to taste
Serving Suggestion
- 400g / 14 oz pasta of choice
Instructions
Broccoli Pesto
- Place the broccoli florets into a steamer basket. Fill a pot with about an inch of water and bring to a simmer over medium heat. Place the steamer basket over the pot, cover, and steam for around 4 minutes, until tender but not mushy.
- Add all ingredients to a high-speed blender or food processor and blend/pulse until you achieve your desired texture. You can leave it chunky or blend it to a creamy smooth texture (as pictured).
- Taste, season and adjust to suit taste.
Pasta
- Bring a large pot of water to the boil. Add the pasta and cook according to package directions.
- Drain the pasta, reserving one cup of the pasta water. Return the pasta to the pot, add the pesto sauce and toss to coat. Add a little of the reserved pasta water to thin out the sauce as needed.
Brooke
My kids Love this recipe and it’s so easy to make.
Tessa
Could I sub the pine nuts for something different like walnuts?
Amy
Yes, that should work 🙂
Maria Wurgler
My little picky eater loves this. She enjoyed making the recipe with me. Thanks for sharing this very delicious and healthy recipe!
Amy
Fantastic, thanks for taking the time to rate and comment 🙂
Elaine
Can i freeze the pesto?
Amy
Hi Eliane, I haven't actually tried freezing the pesto. If you want to give it a go, I'd freeze it in ice-cube trays until frozen and then transfer the cubes to a zip lock bag / freezable container. The pesto may discolour and without testing, I can't say for sure what the results would be like.