Vegan Broccoli Pesto Pasta

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 589kcal

Author: Andrea Soranidis

This quick and awesomely vegan broccoli pesto recipe is highly nutritious, tasty and requires only 6 simple ingredients!

Print Recipe

Metric - US Customary

Ingredients

350 g (about 1 head) broccoli florets
350 g short pasta (I use paccheri)
handful fresh basil leaves
60 g toasted pine nuts
1 garlic clove, grated
zest of 1 lemon
1 teaspoon fresh lemon juice
60 ml extra-virgin olive oil
sea salt & freshly cracked black pepper

To serve:

toasted pine nuts
handful of basil leaves
lemon zest
freshly cracked black pepper

Instructions

Cook the broccoli florets in a large pot of lightly salted boiling water, for about 5 minutes, or just until tender.
With the help of a slotted spoon, transfer the florets from the water into a bowl with cold water and ice, then drain and set aside.
Fold the pasta into the pot used for cooking the broccoli and cook until al dente, about 10 minutes for paccheri.
Add broccoli florets, basil leaves, pine nuts, garlic, lemon juice and zest into a food processor and pulse until crumbly.
Set the food processor on slow speed and gently pour in the extra-virgin olive oil. continue to mix until your broccoli pesto reaches a creamy texture.
Add 60 ml (¼ cup) of pasta cooking water into the broccoli pesto and continue to mix until reaching a creamy texture. Season with sea salt and black pepper to taste.
Drain the pasta, return to the pot and stir in the broccoli pesto.
Divide the broccoli pesto pasta among 4 plates, top with extra pine nuts, lemon zest, basil leaves and freshy cracked black pepper, and serve

Notes

Can I Freeze Broccoli Pesto?

Yes, you can totally freeze broccoli pesto! Once your pesto is ready, divide into portions and store in freeze-safe containers, and place in the freezer for up to 1 month.

Nutrition