Broccoli Pesto Pasta Salad

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Homemade broccoli pesto tossed with pasta and topped with fresh basil and Parmesan.


  • 8-ounces whole grain shaped pasta
  • 4-5 cups broccoli florets, cooked and cooled
  • Zest and juice of ½ medium lemon
  • ¼ cup fresh basil leaves + more for serving
  • ¼ cup fresh Parmesan cheese + more for serving
  • ¼ cup nuts (pine, walnuts, almonds, pepitas)
  • 3-4 cloves garlic, peeled
  • ½-1 teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ½ cup olive oil


  1. Bring a medium pot of salted water to a boil. Add pasta and cook according to package directions. Let pasta cool.
  2. Place cooked broccoli, lemon zest and juice, basil leaves, Parmesan cheese, nuts, garlic, salt and black pepper in the bowl of a food processor. Process on low while drizzling olive oil in through the vegetable shoot until desired consistency is reached, scraping the sides of the bowl as needed. Taste and adjust seasoning, if necessary. Place in the refrigerator until ready to use (while pasta cools or if making ahead). 
  3. Toss broccoli pesto with cooked pasta until thoroughly combined and transfer to a serving bowl. Chop the remaining basil and sprinkle it on top of the pasta as well as a smattering of fresh Parmesan. Serve.


Storage Tip: Refrigerate up to 4 days.