Nut Free Broccoli Pesto Pasta
This Nut Free Broccoli Pesto is creamy, garlicky, and bursting with fresh flavor! Serve it over pasta or use as a dipping sauce for fish or grilled chicken. Perfect for families, weeknight dinners, or anyone with a nut allergy looking for a wholesome, veggie-forward pasta sauce.
Nut Free, Egg Free, Soy Free, Gluten Free option
Pesto isn’t one of those foods I eat often. As someone living with tree nut allergies, pesto for me can’t come from a jar or fresh from the farmer’s market. It requires whipping out the food processor.
And while that seems overwhelming in my head sometimes (yes, even as a food blogger and recipe creator!), I’m always reminded that it’s SO WORTH IT!!!
Homemade pesto, especially in the summer, just hits differently!
If you love pesto but need a nut-free option, this Broccoli Pesto recipe is about to become your go-to. Traditional pesto usually calls for pine nuts or walnuts, but this version keeps things allergen-friendly by using steamed broccoli and fresh basil as the base. It’s nutrient-rich, deliciously creamy thanks to parmesan and olive oil, and quick enough to throw together on a busy weeknight. Whether you’re cooking for picky eaters or just want a healthier twist on classic pesto pasta, this recipe checks all the boxes.
This Nut Free Broccoli Pesto Recipe is…
- Packed with flavor
- Super nutrient-dense
- A great way to get kids to eat more veggies (call it “hulk sauce!”)
- Quite simple to make, once you get over the mental hurdle of needing a food processor!
- The perfect way to change up pasta night from red sauce to green sauce
- Great to freeze for future use too!
Ingredients Used to Make This Recipe
This nut free broccoli pesto is made with simple, wholesome ingredients you probably already have on hand:
- Broccoli is the base of this pesto recipe. Both the florets and stems are used for maximum nutrition and flavor.
- Fresh basil adds that signature pesto aroma and taste, plus a bunch more nutrients too!
- Parmesan cheese gives the sauce its creamy texture and umami depth. Use a dairy free option, if needed.
- Garlic adds a bold, savory kick. Add more if you’re a garlic lover!
- Olive oil blends everything together into a silky smooth sauce.
- Pick the pasta of your choice – or whatever you have in your pantry — to serve this dish. Need a gluten free option? I love a lentil spaghetti for this dish.
- Lemon zest lends a fresh, citrusy finish that brightens the whole dish.
Kitchen Tools Needed to Make Nut Free Broccoli Pesto
While this recipe does require a food processor, it’s SO worth it! Here’s what you’ll need to make this nut free pesto:
- Large saucepan (for steaming broccoli)
- Colander (for draining)
- Food processor or high-powered blender
- Large pot (for cooking pasta)
- Measuring cups and spoons
How to Make Nut Free Broccoli Pesto
Step 1: Steam the Broccoli
Fill a large saucepan with about 1 inch of water and bring it to a boil. Add your chopped broccoli, cover, and reduce heat to a simmer. Steam for about 5 minutes, until tender. Drain well.
Step 2: Make the Pesto
Add the steamed broccoli, basil, parmesan, garlic, olive oil, salt, and pepper to a food processor or high-powered blender. Blend until smooth, pausing to scrape down the sides as needed.
Step 3: Cook the Pasta
In a separate pot, bring salted water to a boil and cook your pasta according to the package instructions. Reserve 1/4 cup of pasta water before draining.
Step 4: Combine and Serve
Toss the hot pasta with your broccoli pesto. Add a bit of the reserved pasta water to thin the sauce if needed. Finish with lemon zest and a sprinkle of extra parmesan if desired. Serve warm and enjoy!
FAQs About This Recipe
Can I make this vegan?
Yes! Simply swap the parmesan cheese for a vegan alternative or nutritional yeast for a cheesy flavor without dairy.
Can I use frozen broccoli?
Absolutely. Just steam it according to the package directions before blending.
What kind of pasta works best?
Short pasta like penne, rotini, or fusilli works great to hold onto the pesto, but spaghetti or linguine will also be delicious.
How long does the pesto last in the refrigerator?
You can store any leftover pesto in an airtight container in the fridge for up to 4 days.
Can I freeze this recipe?
Absolutely! Store in an ice cube tray for smaller portions. It also freezes well for up to 2 months.
Is this recipe kid-friendly?
Definitely! I call it “HULK SAUCE” for my kids! The creamy texture and mild broccoli flavor make it a great way to sneak in veggies.
Whip up this Nut Free Broccoli Pesto for a simple, satisfying meal that’s allergy-friendly, veggie-loaded, and downright delicious. Let it become a staple in your healthy dinner rotation!
Other pasta recipes you’ll enjoy:
PrintNut Free Broccoli Pesto Pasta
This Nut Free Broccoli Pesto is creamy, garlicky, and bursting with fresh flavor! Serve it over pasta or use as a dipping sauce for fish or grilled chicken. Perfect for families, weeknight dinners, or anyone with a nut allergy looking for a wholesome, veggie-forward pasta sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Ingredients
- 2 bunches of broccoli, about 6 cups florets and stems
- 1 cup fresh basil leaves (loosely packed)
- 1/4 cup grated parmesan cheese
- 2 garlic cloves
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1-lb box of your favorite pasta
- Lemon zest to taste
Instructions
1. Steam broccoli – Fill a large saucepan with about 1 inch of water and bring to a boil. Add broccoli, cover the pot and reduce heat to a simmer. Steam for about 5 minutes, until the broccoli is soft to fork. Drain the water.
2. Add broccoli, basil, parmesan cheese, garlic, olive oil, salt and pepper to a food processor or high-powered blender. Process until smooth. You may need to occasionally pause to scrape down the sides of the food processor.
3. Bring a large pot of salted water to a boil. Cook pastsa according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
4. Mix the pasta with the broccoli pesto. For a thinner pesto, add some of the pasta water before mixing with the pasta. Serve warm with additional parmesan cheese and lemon zest. Enjoy!
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