Broccoli Pesto

Broccoli Pesto

by Nicole on April 15, 2012

I came across this recipe and was so excited to find a new way to enjoy broccoli. This is super easy to make and came out really well.  If you are looking to get a little more veggies into your little ones this is a tasty way to do it. I used it as a base before the tomato sauce for pizza quesadillas on whole wheat wraps for my lovies, they loved it. This is a versatile sauce that can be used for pasta, mixed into red or white sauce or spread on wraps, use your imagination and have fun. I may try some sun dried tomato next time. By the way I think roasting may be my new favorite way to make broccoli! :)

Broccoli Pesto
Prep time
Cook time
Total time
  • 1 small head of broccoli chopped (use as much or little of trunk as you like)
  • About a ¼ cup olive oil plus some for drizzle to roast broccoli
  • 2 cloves Garlic roughly chopped
  • 5-6 fresh basil leaves
  • ½ cup grated Parmesan
  • Salt (to taste)
  • Italian seasoning (to taste - I used McCormicks Italian grinder)
  1. Pre heat oven 450 degrees
  2. Cut top portions off of broccoli and cut into chunks, wash thoroughly
  3. Spread broccoli and garlic on a rimmed greased baking sheet and drizzle with olive oil
  4. Roast for 10-15 minutes, turning once till golden at edges
  5. Allow to cool
  6. Blend all ingredients (except oil) in a food processor and scrape down as needed.
  7. As it is blending drizzle the olive oil into the mixture till it reaches desired consistency


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