Roasted Broccoli Pesto Pasta

Name: Roasted Broccoli Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1/2 cup fresh basil leaves; 1/4 cup pine nuts; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 cup olive oil; Salt and pepper to taste; 12 oz pasta of choice; Additional Parmesan for serving

Highlighted under: Nourishing Inspirations

I love making Roasted Broccoli Pesto Pasta because it’s a simple yet satisfying dish that packs a punch of flavor. The combination of roasted broccoli and fresh herbs creates a vibrant pesto that complements the pasta beautifully. Each bite is a delightful mix of textures and tastes. Plus, it's an excellent way to sneak extra veggies into my diet. I usually whip this up when I'm short on time but still want a comforting and healthy meal that everyone will enjoy.

Created by

Arabella Scott

Last updated on 2026-01-15T16:07:19.333Z

I first discovered the magic of roasted broccoli in pesto from a friendly cooking class I attended. The teacher recommended roasting the broccoli to enhance its natural sweetness, and I was thrilled with the result. The process transforms the flavor completely, resulting in a rich, nutty base for the pesto.

Additionally, I found that blending in some toasted nuts and Parmesan elevates the sauce even further. Using whole-grain pasta not only boosts nutrition but gives a lovely chew, making this dish fully balanced and incredibly delicious. It's the perfect weeknight dinner that feels gourmet!

Why You'll Love This Recipe
Nutty roasted flavor of broccoli makes the pesto unique
Vibrant green color that's pleasing to the eye
Quick and easy to prepare, perfect for busy nights

Understanding the Role of Broccoli in Pesto

Broccoli adds a unique, nutty flavor to this pesto that sets it apart from traditional basil-based versions. Roasting the broccoli intensifies its flavor profile, creating a slightly caramelized, rich taste that harmonizes beautifully with the fresh basil. This technique not only enhances the overall depth of flavor but also gives the pesto a beautiful green hue that looks inviting on the plate.

When preparing broccoli for this dish, ensure you cut the florets into similar sizes to promote even roasting. This ensures that all pieces become tender and slightly charred, contributing to the pesto's distinct character. The charred bits will not only enhance the flavor but add a pleasing texture that complements the smoothness of the other pesto ingredients.

Tips for Making a Creamy Pesto

Achieving the right consistency for your pesto requires careful attention when blending. Start by pulsing the solid ingredients before slowly incorporating the olive oil. This method helps to control the texture; if you add oil too quickly, you may end up with a watery or greasy pesto. The goal is to create a creamy yet thick texture that clings to the pasta without being overly oily.

If you find your pesto is too thick, don’t hesitate to add a little more olive oil or a splash of the reserved pasta water, which will enrich the flavor. Remember to blend until the mixture is just glossy and smooth—over-blending can lead to a bitter flavor from the basil. Adjust flavors as needed for a balanced taste, making sure the parmesan adds richness without overpowering the freshness of the herbs.

Ingredients

For the Pesto

2 cups broccoli florets
1/2 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste

For the Pasta

12 oz pasta of choice
Additional Parmesan for serving

Mix all pesto ingredients in a blender until smooth.

Instructions

Roast the Broccoli

Preheat your oven to 400°F (200°C). Spread the broccoli florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes or until tender and slightly charred.

Cook the Pasta

While the broccoli is roasting, cook your pasta according to package directions until al dente. Drain and set aside, reserving a bit of the pasta water.

Make the Pesto

In a blender, combine the roasted broccoli, basil, pine nuts, Parmesan, and garlic. Pulse until roughly blended. Gradually add olive oil while blending until the mixture is creamy. Adjust seasoning with salt and pepper.

Combine and Serve

In a large bowl, mix the pasta with the pesto, adding reserved pasta water as needed to achieve a silky consistency. Serve immediately with extra Parmesan on top.

Enjoy your delicious Roasted Broccoli Pesto Pasta!

Pro Tips

For an extra layer of flavor, consider adding a squeeze of lemon juice to the pesto before blending. It brightens the dish beautifully!

Make-Ahead and Storage

This Roasted Broccoli Pesto can be prepared in advance, making it a perfect meal prep choice. Store the pesto in an airtight container in the refrigerator for up to five days. To preserve its vibrant color, you can drizzle a thin layer of olive oil over the top before sealing it. When you're ready to use it, just stir well to re-emulsify any separation that might occur.

For longer storage, consider freezing the pesto. Ice cube trays work wonderfully for this purpose—you can portion out servings and freeze them. Once solid, transfer the cubes to a freezer bag, and they will last for up to six months. Just thaw the desired amount in the refrigerator or at room temperature when you're ready to enjoy your pesto.

Variations and Serving Suggestions

While this recipe highlights broccoli and basil, feel free to experiment with other greens! Kale, spinach, or even arugula can add interesting flavors and nutritional benefits. Each green can impart its own characteristic to the pesto, allowing you to tailor it to your taste preferences or whatever greens you have on hand. Just remember that different greens may require slight adjustments in seasoning.

This pasta can be served as a main dish or a side. For those looking for added protein, grilled chicken or chickpeas can be mixed in right before serving. Additionally, tossing in some cherry tomatoes or olives can introduce a delightful contrast to the creamy pesto. A squeeze of lemon juice just before serving can enhance the overall freshness and balance the flavors beautifully.

Questions About Recipes

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used, but roasting time may vary. Be sure to thaw and drain excess moisture before roasting.

→ Can I make this recipe vegan?

Absolutely! Substitute the Parmesan with nutritional yeast or a vegan cheese alternative.

→ How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I add protein to this dish?

Definitely! Grilled chicken, shrimp, or chickpeas can all complement this pasta well. Just toss them in when mixing with the pesto.