Dinner, Dips & Sauces, In Season, Vegan, Vegetarian

Broccoli Pesto Pasta

Cooking method:

  • Prep Time: 12 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 4 people

Broccoli Pesto Pasta

A wonderful way to sneak in veggies for your family without them knowing, and using the whole broccoli head to ensure no food goes to waste. This homemade pesto is fresh and full of flavour and stirs beautifully through any type of pasta.

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Nuts


  • 500g dried pasta
  • 12 basil leaves
  • 240g broccoli (approx. 1 head)
  • 40g pine nuts
  • 70ml extra virgin olive oil
  • 1 lemon
  • 4 garlic cloves
  • 25g dairy free Parmesan
  • chilli flakes

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Begin by adding the heating a saucepan of water on a medium heat. Cut the broccoli into florets and the stem into chunks and boil for 10 minutes

  • Step 2

    Remove the broccoli from the pan, allow to cool slightly and place into the blender – leaving the water in the pan

  • Step 3

    Now add to the pasta to the broccoli water and cook as per instructions

  • Step 4

    Add the basil leaves, pine nuts, olive oil, juice from the lemon, garlic cloves and cheese to the broccoli in the blender and blend until the pesto is formed

  • Step 5

    Drain and rinse the pasta with cold water, and then stir through the pesto. Garnish with more fresh basil, pine nuts and chilli flakes and enjoy!