Broccoli Pesto
Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.
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Ingredients
- 2 tbsp unsalted pine nuts
- 2 cups steamed broccoli florets, cooled
- ½ cup packed fresh basil
- 1/3 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp nutritional yeast
- 1 clove garlic, roughly chopped
- ½ tsp sea salt
- ¼ tsp red pepper flakes
Preparation
- To a dry pan on low heat, add pine nuts. Toast for 3 to 5 minutes until golden brown, stirring frequently. Remove from heat and transfer to a plate to cool.
- Meanwhile, to a food processor or high-speed blender, add broccoli, basil, oil, lemon juice, yeast, garlic, salt and pepper flakes. Blend to a thick paste. Add pine nuts and just enough water to blend the mixture into a smooth sauce (2 to 3 tbsp). Refrigerate pesto until ready to use.
Nutrition Information
- Serving Size 1/4 cup
- Calories 129
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 12.5 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 1.5 g
- Sodium Content 178 mg
- Sugar Content 0 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g