Recipes, Sauces & Marinades

Broccoli Pesto


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

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Recipe by Course: Recipes, Sauces u0026amp; Marinades


Prep time


Cooking time




  • 1 small head of broccoli chopped (use as much or little of trunk as you like)

  • About a 1/4 cup olive oil plus some for drizzle to roast broccoli

  • 2 cloves Garlic roughly chopped

  • 6 fresh basil leaves

  • 1/2 cup grated Parmesan

  • Salt (to taste)

  • Italian seasoning (to taste – I used McCormicks Italian grinder)


  • Pre heat oven 450 degrees
  • Cut top portions off of broccoli and cut into chunks, wash thoroughly
  • Spread broccoli and garlic on a rimmed greased baking sheet and drizzle with olive oil
  • Roast for 10-15 minutes, turning once till golden at edges
  • Allow to cool
  • Blend all ingredients (except oil) in a food processor and scrape down as needed.
  • As it is blending drizzle the olive oil into the mixture till it reaches desired consistency


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