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Gluten-Free

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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MICHAEL ALBERSTAT

Find more pesto recipes. 

Servings
1 3/4 cups
Prep Time
15 min
Duration
15 min

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

  1. 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.
  2. 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