This vegan broccoli pesto takes minutes to make and is so nutritious. Mix it through some pasta and it's the perfect easy lunch or dinner when you are short of time.
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Vegan broccoli pesto pasta is one of my go-to meals on a busy weeknight. It's quick to make, filling and full of goodness. I often serve it with garlic bread and my children say it is their favourite meal! I've been experimenting with making different types of pesto and this broccoli pesto was a big hit in our house. I love the fact that my children are eating broccoli and spinach when they are eating this and they have no idea!
This broccoli pesto can be made in advance and then kept in the fridge for up to a week, then you just need to stir it through cooked pasta and voila! I also use it as a filling in puff pastry pesto rolls which can also be made in advance and make a great on-the-go snack or as a side with soup instead of bread. It is full of healthy ingredients and fresh herbs and is a perfect way to add to your 5 a day.
This broccoli pesto can be made in advance and then kept in the fridge for up to a week, then you just need to stir it through cooked pasta and voila! I also use it as a filling in puff pastry pesto rolls which can also be made in advance and make a great on-the-go snack or as a side with soup instead of bread. It is full of healthy ingredients and fresh herbs and is a perfect way to add to your 5 a day.
Ingredients
- broccoli
- cashews
- fresh basil
- spinach
- olive oil
- lemon juice
- vegan vegetable stock cube
- garlic
- salt
For exact quantities see the recipe card below.
We should be eating a rainbow of foods to get a diet balanced in vitamins, minerals and nutrients but that's often easier said than done when you have children. Mine take an instant aversion to anything green so I have to be imaginative. This pesto contains broccoli which is often lauded as a superfood. It contains iron, potassium, calcium, selenium and magnesium and vitamins A, C, E, K and a many B vitamins including folic acid. It also contains spinach which is again another nutrient rich vegetable.
The cashews in this recipe provide a creaminess to the pesto and are themselves high in protein and good fats which are essential for a vegan diet. Make sure that you soak them overnight or for 30 minutes in boiling water as this makes them easier to blend. The garlic is a great medicinal ingredient too and I try to include garlic in as many meals as I can.
Instructions
You will need a blender to mix up this homemade pesto. I use the Vitamix as it is such a good quality blender. You want something powerful enough to blend this into a fairly smooth texture, although some little lumps are fine. I have made it in a food processor too and it was ok.
Soak the cashews in water overnight, or in boiling water for at least 30 minutes.
Steam the broccoli florets for 10 minutes until cooked through. Remove from the steamer using a slotted spool and leave to cool. Steaming the broccoli means that it retains it's green colour and makes a lovely bright green pesto.
Add all the ingredients to a food processor or blender and blend until nearly smooth. Add the salt to taste. If you need to add more liquid you can add water or a little more olive oil or lemon juice according to taste. If it needs more sharpness, try adding a little bit of lemon zest.
Store this vegan pesto in an airtight jar in the fridge for up to a week.
📖 Recipe
Broccoli Pesto
- Total Time: 20 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This vegan broccoli pesto takes minutes to make and is so nutritious. Mix it through some pasta and it's the perfect easy lunch or dinner when you are short of time.
Ingredients
- 250 g broccoli (I used one whole broccoli)
- 50 g cashews
- 50 g fresh basil
- 50 g spinach
- 2 Tbsp olive oil
- Juice of half a lemon
- 1 vegan vegetable stock cube
- 2 cloves garlic
- salt to taste
Instructions
- Soak the cashews in water overnight, or in boiling water for at least 30 minutes.
- Steam the broccoli for 10 minutes until cooked through. Leave to cool.
- Add all the ingredients to a food processor and blend until nearly smooth. Add the salt to taste. If you need to add more liquid you can add water or a little more olive oil or lemon juice according to taste.
- Store in an airtight jar in the fridge for up to a week.
Variations and substitutions
Pesto is a really forgiving recipe and I often add leftover greens to the mix if I have them. It's a really delicious way to use up leftovers. You can of course use basil, courgettes, white beans instead of the spinach and broccoli and try pine nuts, pumpkin seeds or sunflower seeds instead of the cashews. The advantage of pine nuts and sunflower seeds is that they don't need soaking. Add a slightly cheesy edge with a tablespoon of nutritional yeast or vegan parmesan cheese. You could also replace the spinach with sun-dried tomatoes for a tomato and broccoli flavour.
Try sprinkling some hemp seeds over your finished pasta dish to add some texture and added nutrition and healthy fats.
How to use broccoli pesto
This recipe is really easy to make and so versatile, you can use it on toast, in pasta, on pizza, with pastry or to add flavour to lots of different dishes. I really like adding it to vegan mayonnaise to add to sandwiches - it goes so well with sun-dried tomato and smoky gouda style slices. I also love making a bruschetta of sorts with toasted sourdough, spread with this delicious pesto and topped with chopped cherry tomatoes. It really is the best thing! Try making these delicious broccoli and spinach pesto pinwheels!
If serving with pasta, cook your pasta of choice according to the package directions, in a large pot of salted water and drain when it is slightly al dente. Add some of the pasta water back in and then stir through the pesto on a medium heat until warmed. Serve with red pepper flakes or chilli flakes for some added spice. If you are being really healthy use zucchini noodles for extra greens and to make this gluten free.
How to store pesto
This pesto will keep for about a week in an airtight container in the fridge. You can also freeze it for up to six months. Try freezing it in small portions or in an ice cube tray before transferring to a sealed freezer bag. It will keep in the freezer for up to six months.
If you try this vegan broccoli pesto recipe, let me know! Leave a comment, rate it, and don't forget to tag a photo #wemadethisvegan on Instagram. Thanks!
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Buy Now → If you try this vegan broccoli pesto recipe, let me know! Leave a comment, rate it, and don't forget to tag a photo of you making this pesto pasta recipe with #wemadethisvegan on Instagram. Thanks!
Broccoli and Spinach Vegan Pinwheel Recipe
Anjali says
Love this easy, healthy pesto recipe!! It tasted delicious tossed with some penne and vegetables for lunch today!
Tavo says
Yumm! I wasn't sure I read well at first... broccoli pesto, but I was super intrigued, and it was so good! Thank you!
Cam says
This pesto was delicious mixed with pasta for dinner! Even my boyfriend (who isn't the biggest fan of broccoli) loved it!!
Angela says
What a brilliant idea to make pesto out of broccoli! This is such a healthy flavor bomb. Can't wait to use it on everything!
Caroline says
Pesto is one of our go-tos for a busy night as well, this looks great as a twist on the theme.
Dana says
Really cool take on pesto and I love that it's an easy way to get a healthy dose of broccoli!