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Broccoli Pesto

This flavorful Broccoli Pesto an Italian classic with a super-food spin! Take any pasta or dip-able snack to the next level with this sauce!
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 16 Tbsp
Calories 107kcal
Author FoodFaithFitness


  • 1/2 Cup Pine nuts
  • 2 1/2 Cups Broccoli, cut into small florets and tightly packed
  • 1 Cup Basil, tightly packed
  • 1 Tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 tsp Fresh garlic, minced
  • 1/2 Cup Parmesan cheese, grated and lightly packed (30g)
  • 1/2 Cup Extra virgin olive oil
  • 3/4-1 tsp Salt, to taste (we like 1 tsp, but we like things salty)


  • Heat your oven to 400 degrees and spread the pine nuts on a small baking sheet. Bake until golden brown, about 4-7 minutes.
  • Transfer the warm pine nuts to a food processor and process until broken down.
  • Add the broccoli and process until broken down. Then, add the basil, lemon juice, lemon zest and garlic and process until well mixed.
  • Add in the cheese and process until well mixed.
  • With the food processor running, stream in the olive oil. Season to taste with salt



This will only last in the refrigerator about 1 week. The top might get a little brown in that time but it'll still taste good!


Calories: 107kcal | Carbohydrates: 1.6g | Protein: 2.4g | Fat: 10.9g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.1g | Cholesterol: 2.5mg | Sodium: 207mg | Potassium: 87mg | Fiber: 0.7g | Sugar: 0.4g | Vitamin A: 7.5IU | Vitamin C: 23mg | Calcium: 5.5mg | Iron: 2.6mg