Broccoli Pesto Pasta

Adding broccoli to a basic pesto recipe easily elevates the nutrient density and flavor. To make it a meal, try pairing your homemade pesto with chickpea pasta.

Serves: 4Prep: 10 minutesCook: 12 minutesTotal: 22 minutesDifficulty: Easy

Serves: 4


  • 2 cups broccoli florets
  • 1 ounce fresh basil, stems discarded
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic
  • 1⁄4 cup sliced almonds
  • 1⁄4 cup grated parmesan cheese
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄8 teaspoon crushed red pepper flakes, if desired
  • 1⁄4 cup Extra Virgin Olive Oil
  • 8 ounces shell pasta
  • Broccoli, blanched, if desired
  • Sliced Almonds, if desired


  • Bring pot of salted water to boil. Cook broccoli florets 2 to 3 minutes, until bright green and tender crisp. Remove from water and place in bowl of ice water.
  • Add pasta to the boiling water and cook according to package directions. Drain and keep warm.
  • Meanwhile, in bowl of food processor, combine broccoli, basil, lemon juice, garlic, almonds, parmesan, salt, and peppers. Pulse a few times to breakdown. With food processor running, drizzle in olive oil until pesto is evenly blended.
  • Toss pesto with warm pasta. Serve with additional parmesan cheese, broccoli, and sliced almonds, if desired.