Broccoli Pesto | Cook for Your Life
Broccoli Pesto- anti-cancer recipes- cook for your life

Broccoli Pesto

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5 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Pesto isn’t always about pine nuts and basil, it can be about other members of the vegetable kingdom too, as here. Broccoli is blanched then pureed with garlic, Parmesan, fresh basil, and toasted...


  • 1½ cups broccoli florets (see Chef Tips)
  • 8 ounces whole wheat fusilli pasta (2-ounces per person)
  • 1 to 2 garlic cloves, minced, to taste
  • 1 teaspoon salt
  • ⅓ cup olive oil
  • ¼ cup toasted walnuts
  • ⅓ cup freshly grated Parmesan cheese
  • 1 stem basil leaves
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Nutrition Facts


427 cals


22 g

Saturated Fat

5 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g


45 g


2 g


2 g


13 g


268 mg


  1. Bring salted water to boil in a pot. Add the broccoli and boil for 5 minutes. Drain and run under cold water.
  2. In the same pot, bring another batch of salted water to boil. Cook pasta according to package instructions. Drain and reserve ¼ cup of cooking liquid.
  3. In a food processor, process the salt, garlic, and olive oil until the garlic is evenly chopped. Add the drained broccoli, walnuts, Parmesan cheese, and basil. Process until well blended with some texture remaining. Taste for seasoning.
  4. Cover and refrigerate pesto if not using immediately. Toss the pesto with the drained pasta, adding some cooking liquid if the pesto is too thick. Serve warm or at room temperature.

Chef Tips

This pesto is a perfect way to use frozen broccoli florets.

If you are on a low fiber diet, substitute the garlic with ¼ teaspoon of asafoetida, and swap the walnuts with 2-3 tablespoons of creamy almond butter. Use on white rice or white pasta.


Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society