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A bowl of pasta, topped with the 10 minute broccoli pesto and some parmesan cheese

10-Minute Broccoli Pesto

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Nicole Modic
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If you love a delicious, creamy pesto sauce, then get ready to have your world rocked by this recipe! My 10-Minute Broccoli Pesto is everything that you know and love about pesto, but made with superfood broccoli for an added nutritional boost. This is the perfect recipe for picky eaters, broccoli "haters," or those who can't get enough of pesto!


  • 1 Food Processor or High-Speed Blender For food processors, I love this one by Cuisinart! If you prefer to use a high-speed blender, I recommend a Vitamix blender


  • 2 Cups Broccoli chopped into small florets
  • 1/2 Cup Italian Parsley packed
  • 2 Garlic Cloves
  • 1 Lemon juiced and zested
  • 1/3 Cup Parmesan Cheese freshly grated; or, substitute nutritional yeast to make it vegan-friendly!
  • 1/3 Cup Olive Oil
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper


  • Start by bringing a large pot of water to a boil on the stove.
  • Next, once the water is boiling, add in the broccoli florets and let them boil for 30-40 seconds.
  • Once those 30-40 seconds is up, quickly remove the broccoli from the boiling water and add them to an ice bath until they're cool.
  • When the broccoli is cool, pat them dry with a paper towel.
  • Next, add your broccoli- along with all of your other ingredients- to a food processor or high-speed blender, and process until it reaches your desired consistency. I like to leave some chunks of broccoli in my pesto, but if you prefer your pesto completely smooth, then you can process it as long as you need.
  • Taste and adjust seasonings as needed.
  • Serve on your favorite sandwiches, with pasta, with chopped veggies or chicken, and enjoy! Store any leftovers in an airtight container in the fridge for up to one week.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!