Broccoli Pesto Pasta

Season :All Servings :3 Diet :Vegetarian Time :25 minutes Difficulty :Easy

A quick and easy weeknight dinner which will become a family favourite! You can vary endlessly with all the different toppings, I mentioned a few below. You do need a food processor for this recipe!


  • 65 gr. parmesan cheese, grated
  • 75 gr. pistachio nuts, unshelled
  • 1 clove of garlic
  • 1 lemon
  • Bunch of mint
  • 500 gr. broccoli
  • 3 tbsp. extra virgin olive oil
  • Salt and pepper
  • 300 gr. spaghetti

Optional toppings

  • Crispy pancetta
  • Buffalo mozzarella or burrata
  • (Baked) cherry tomatoes
  • Peas, green asparagus or spinach


  1. Dry roast the pistachio nuts in a frying pan for 2 minutes and let it cool.
  2. Add the parmesan, 200 gr. of broccoli (roughly chopped), garlic, lemon zest and the juice of half a lemon, mint leaves, olive oil and a pinch of salt and pepper to a food processor and pulse until roughly chopped into a pesto, you still want some crunch so don’t blend until smooth.
  3. Cook the pasta al dente, add the other 300 grams of broccoli florets the last 5 minutes of the pasta cooking time to the pan. Save a glass of the cooking liquid and strain the pasta and broccoli in a colander.
  4. Add the pasta, broccoli and the pesto back to the pan with a splash of the cooking liquid and cook for 2 minutes. Serve immediately with the optional toppings or simply with a good grating of parmesan.



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