Roasted Broccoli Pesto Pasta

Name: Roasted Broccoli Pesto Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1/4 cup pine nuts, toasted; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; Juice and zest of 1 lemon; 1/4 cup olive oil; Salt and pepper to taste; 12 oz pasta of your choice; Fresh basil leaves for garnish

Highlighted under: Healthy & Light

When I first tried roasting broccoli and turning it into pesto, I was amazed at how much flavor it could bring to my pasta dishes. The nutty notes and slightly caramelized edges of the broccoli elevate the pasta to a new level. I love how the vibrant green pesto clings to every noodle, creating a satisfying meal that’s both healthy and delicious. Plus, it’s an easy way to sneak in some veggies while satisfying my cravings for something comforting.

Created by

Arielle Baxter

Last updated on 2026-01-18T03:07:14.353Z

When I decided to roast broccoli for the first time, I was eager to see how it would taste blended into a pesto. The caramelization added a depth of flavor that I had never experienced with traditional basil pesto. I learned that a little garlic and lemon zest bring out the best in the roasted broccoli, turning what could be a simple side dish into a vibrant sauce for pasta.

During my trials, I discovered that mixing in toasted pine nuts really enhances the texture, making the sauce creamy and rich while keeping it nutritious. I recommend reserving some of the pasta cooking water when blending the pesto to achieve the perfect consistency. It’s a trick that works every time!

        Why You'll Love This Recipe
        Unique twist on traditional pesto with roasted broccoli
Nutty flavor from toasted pine nuts adds depth
Easy, quick, and packed with nutritious ingredients

      

Mastering the Pesto Technique

The key to achieving a silky-smooth broccoli pesto lies in the blending process. When you combine the roasted broccoli with the other ingredients, begin by pulsing the mixture gently, then gradually drizzle in the olive oil. This method emulsifies the oil with the pesto, ensuring a glossy consistency. If you notice it's becoming too thick, don't hesitate to add a tablespoon or two of reserved pasta water—it not only thins the pesto but also helps the sauce adhere to the pasta beautifully.

Don’t rush the roasting process; caramelization is essential for deepening the flavors of the broccoli. Keep a close eye on it as it approaches the 20-minute mark. The florets should be tender and have those characteristic golden edges. If you prefer a smoky flavor, let them roast for an additional 5-7 minutes, watching carefully to prevent burning.

Ingredient Insights

Pine nuts play a crucial role in this pesto, contributing nutty depth and richness. Toasting them beforehand unlocks their oils and elevates their flavor. If pine nuts are unavailable, feel free to substitute with walnuts or sunflower seeds, each bringing a unique twist to the sauce. Just remember to toast any nuts or seeds before adding them to the mix, as this step enhances their natural flavors significantly.

Lemon juice and zest not only brighten the pesto but also balance its richness. Always use fresh lemons for the best flavor. If you find yourself without them, a splash of white wine vinegar can act as a substitute, although it won’t impart the same fruity notes. Ensuring a harmonious balance of flavors will make your final dish truly memorable.

Ingredients

For the Pesto

2 cups broccoli florets
1/4 cup pine nuts, toasted
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Juice and zest of 1 lemon
1/4 cup olive oil
Salt and pepper to taste

For the Pasta

12 oz pasta of your choice
Fresh basil leaves for garnish

Instructions

Roast the Broccoli

Preheat the oven to 400°F (200°C). Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, until tender and slightly crispy.

Prepare the Pesto

In a food processor, combine the roasted broccoli, toasted pine nuts, garlic, Parmesan cheese, lemon juice, and zest. Blend while drizzling in the olive oil until smooth. If it's too thick, add a little reserved pasta water to reach the desired consistency.

Cook the Pasta

In a large pot of boiling salted water, cook the pasta according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine and Serve

In a large bowl, combine the cooked pasta with the broccoli pesto. Mix thoroughly and add some reserved pasta water as needed to help the pesto coat the pasta evenly. Serve garnished with fresh basil leaves.

Pro Tips

Feel free to add grilled chicken or chickpeas for extra protein. This recipe can also be a fantastic base for a vegetable medley—try adding roasted bell peppers or spinach for more flavor.

Make-Ahead Tips

This roasted broccoli pesto can be made in advance and stored in an airtight container in the refrigerator for up to a week. If you plan to make it ahead, consider reserving some of the lemon juice to add just before serving; this helps maintain its vibrant color and flavor. Additionally, if you think you might not use it all, you can freeze any extra pesto in an ice cube tray. Once frozen, transfer the cubes to a freezer bag for easy portioning later.

To reheat the dish, simply warm it gently in a skillet over low heat, adding a splash of water or olive oil if needed to loosen the sauce. Avoid high heat, as this can cause the pesto to lose its fresh flavor and beautiful green color.

Serving Suggestions

This pasta dish pairs wonderfully with a simple side salad or crusty bread, allowing the rich flavors of the pesto to shine even more. For a protein boost, consider adding grilled chicken or sautéed shrimp; they complement the nutty pesto while making the meal more filling. Alternatively, for a vegetarian option, top with roasted chickpeas for a satisfying crunch.

If you're looking to elevate your dish further, finish it off with a sprinkle of extra Parmesan and a drizzle of high-quality olive oil before serving. This not only enhances the presentation but adds an additional layer of flavor that makes the meal feel special.

Questions About Recipes

→ Can I use frozen broccoli for this recipe?

Yes, you can use frozen broccoli, but roasting it fresh will give you a better texture and flavor.

→ What type of pasta works best?

I recommend using whole wheat, penne, or spaghetti, but any pasta of your choice will work well.

→ Can I make the pesto ahead of time?

Absolutely! Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for longer storage.

→ How can I make this vegan?

You can easily make this vegan by substituting the Parmesan cheese with nutritional yeast.