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Broccoli Pesto

This Brocolli Pesto is so flavorful, it's hard not to eat right out of the jar!! It's perfect on pasta, but also makes a great dipping sauce for bread, vegetables and a marinade for meat! It simply adds amazing flavor to any meal!!! Although pesto is typically made with basil, you can substitute some or all of it with herbs or other vegetables you have on hand.

You will need only 20 minutes to make this delicious pesto sauce.

Ingredients (4-6 Servings)

500 gr. Broccoli Florets

10 leaves Basil

3 tbsp. Pine Nuts

3 tbsp. finely grated Parmesan

3 cloves Garlic

Lemon Zest (from 1 lemon)

Lemon Juice (from half lemon)


Black Pepper

Water - optional, for adjusting consistency


  • Boil broccoli florets for only five minutes, drain and let cool. (Do not boil more!)

  • Add all ingredients except for the olive oil to the food processor, and process into paste. If necessary, scrap down the sides as you go.

  • Add olive oil and let the food processor run, until well combined.

  • Use pesto right away or store in airtight container, and refrigerate or freeze until ready to use.


  • If desired, adjust consistency by adding small amounts of water.

  • If you want it vegan you can replace parmesan with vegan parmesan cheese or with nutritional yeast. You may also need to add more salt, because the parmesan added quite a bit of salty flavor.

  • If you'll be using it soon, store in a mason jar, drizzle on the top some olive oil and place it in the fridge. Use it within10 days.

Did you make this recipe?? Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings, so that i won't miss your creation.


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