broccoli pesto spaghetti
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Broccoli Pesto Spaghetti

Prep Time20 mins
Servings: 4 main-dish servings


  • 16 oz spaghetti
  • 2 heads fresh broccoli florets separated and stems peeled and chopped
  • 1/4 cup walnuts
  • 1 oz Parmesan cheese
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • pinch of hot pepper flakes optional
  • 2 tablespoons fresh basil finely chopped
  • 3 tablespoons to 1/4 cup olive oil or a combination of olive oil and vegetable stock, or reserved pasta water
  • 1 tablespoon lemon juice
  • salt and pepper to taste


  • Cook pasta according to package directions.
  • In a small sauce pan, heat a small amount of water to a simmer and add broccoli. Cover, and allow the broccoli to simmer until it is tender crisp. Don't over cook it, you want to maintain that nice bright green colour. 3-5 minutes.
  • Add walnuts and Parmesan to the food processor and pulse several times to finely chop.
  • Add salt and garlic and pulse again until garlic is finely ground.
  • Add cooked broccoli, basil and pulse until finely ground. With processor running add olive oil, one tablespoon at a time, until you achieve desired consistency. Run processor until the pesto is smooth and creamy. Stop processor as needed to scrap down the sides of the bowl and run again.
  • Add lemon juice and taste for seasoning, pulse a few times. Add salt and pepper as necessary.
  • Toss with the hot pasta, adding pasta water if needed to thin the pesto and coat the noodles to your preference.