Each summer we make large batches of basil pesto, but when winter arrives and fresh basil is scarce, we miss that bright, herb-forward condiment. To have a fresh, vibrant sauce year-round, we developed this broccoli pesto. It combines bright mint and lemon with a touch of heat from red pepper flakes and garlic, balanced by nutty pistachios and extra virgin olive oil. The result is a versatile, flavorful pesto that livens up salads, bowls, eggs, or simply serves as a dip.
One of our favorite uses for this pesto is in grain bowls. A generous scoop over mixed grains with grilled chicken, roasted sweet potatoes, and a cucumber salad instantly brightens the whole bowl. The lemon zest and mint give a refreshing lift, while the broccoli and pistachios provide satisfying body and texture. This pesto brings lightness and fresh flavor to virtually anything you add it to.
To make the broccoli pesto:
This broccoli pesto is simple to prepare. Blanch one crown of broccoli florets in boiling water until they turn bright green and become just tender. Immediately transfer them to an ice bath to stop cooking. Do the same for the kale and spinach, but only blanch the greens for about 30 seconds. Once cooled and drained, place all the vegetables and the remaining ingredients into a blender and process until smooth and creamy. Store the pesto in the refrigerator for up to one week.
Ingredient Notes:
- Broccoli: The main component, broccoli gives the pesto more body and a thicker, dip-like texture compared with traditional basil pesto. Its mild flavor makes the pesto versatile for scooping onto bowls, spreading on toast, or stirring into pasta.
- Black kale and spinach: These greens mimic the bright color and fresh notes of basil. If you only have one, use ½ cup total of raw kale ribbons or spinach and blanch for about a minute.
- Blanching: Blanching keeps the pesto vividly green and gives the vegetables the ideal texture. Boil the vegetables, then immediately plunge them into an ice bath to halt cooking—broccoli until bright and tender (about 3–5 minutes), greens for roughly 30 seconds.
- Pistachios: We prefer roasted, salted pistachio kernels for their flavor, but any nut will work. Adjust to taste and texture preferences.
- Garlic: Use a small clove (or half a larger clove) to avoid overpowering the pesto; you can always add more if desired.
- Mint: A packed ¼ cup of mint leaves provides a fresh, bright note that pairs beautifully with lemon.
- Lemon zest and juice: Zest concentrates the lemon’s aromatic oils without adding extra tartness. Use a microplane or the fine side of a grater, avoiding the bitter white pith.
- Salt, pepper, red pepper flakes: Simple seasonings balance the flavors and add a hint of heat.
- Extra virgin olive oil: Adds a silky texture and helps thin the pesto to the desired consistency. Use extra virgin for its fresh, unrefined taste.
Can I use other veggies in the broccoli pesto?
Broccoli provides the base and texture that define this pesto, so we don’t recommend replacing it. However, you can swap the kale and spinach for other leafy greens if needed.
Can I use other nuts?
Yes. While pistachios are our favorite, any nut—roasted or raw—will work. Adjust the amount and saltiness based on the type you choose.
How long does the broccoli pesto last?
Stored in an airtight container, this pesto keeps in the refrigerator for about one week.
Broccoli pesto
Ingredients
- 1 cup broccoli florets blanched
- 1/4 cup black kale blanched
- 1/4 cup spinach blanched
- 5 tbsp pistachios roasted and salted
- 1 small garlic clove or ½ medium/large garlic clove
- 1/4 cup mint leaves packed
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 tsp salt
- ¼ tsp black pepper
- Pinch red pepper flakes
- ⅓ cup extra virgin olive oil
- 2 tbsp water
Instructions
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Place a large pot of water on the stove and bring to a boil.
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Prepare an ice bath by filling a large bowl with ice and water; set aside.
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Add broccoli florets to the boiling water and cook until bright green and tender but not mushy, about 3–5 minutes. Remove with a strainer and immediately transfer to the ice bath.
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Blanch the kale and spinach in the boiling water for about 30 seconds. Remove and place them into the ice bath to cool.
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Drain the vegetables well, then combine them with the remaining ingredients in a blender. Blend until smooth, adjust seasoning if needed, and serve.
Entertainer’s Note:
This vibrant green pesto makes an attractive appetizer. Serve it with fresh vegetables, crostini, or as a spread on toasts for an eye-catching and flavorful starter.