Nut-Free Pesto with Broccoli
While traditional pesto is made with fresh basil, garlic, pine nuts, olive oil, and a hard cheese like parmesan, there are SO many ways to change it up with different herbs, vegetables, nuts, nut-free alternatives, cheese…. And I love experimenting and coming up with unique homemade pesto, like this zucchini pesto with almonds, beetroot pesto, creamy ricotta pesto, and now this broccoli pesto! Broccoli happens to be one of my favorite vegetables, but it’s always been hit or miss with my two kids. I continue to play the exposure game hard and keep offering because familiarity leads to acceptance. And because I need it in my life. I will say their favorite is roasted frozen broccoli. And whenever they refuse to eat their mini trees, I like to add to dips, sauces, quesadillas, muffins, etc. This really helps reduce waste. I especially love this broccoli pesto sauce because it has white beans, a wonderful source of iron (a key nutrient for babies especially). Not only does this unexpected addition boost nutrition, it helps create a thick and creamy texture without the use of nuts. That means you can safely pack any leftovers for a school lunch box or a healthy school snack. More on this below! Right now I’m going to show you how to enjoy this creamy pesto sauce with pasta so that even picky eaters will gobble it up, or so I have been told!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Broccoli florets – both fresh or frozen will work White beans – you can use great northern or cannellini Lemon – highly recommend using freshly squeezed lemon juice for maximum flavor and brightness Pasta – any shape will work although I prefer the short pasta with ridges or grooves that will really soak up the sauce. Feel free to use regular, legume-based, or whole wheat pasta
Step-by-Step Instructions
Tips for Success
If you already have precooked broccoli, you can certainly use it. It will save you an extra step. Be sure to save at least 1/2 cup of the cooking liquid. It will help the sauce to cling to the pasta. Once blended, taste the pesto and adjust to your liking. We like it really garlicky so oftentimes will add more. You can add more lemon juice or parmesan cheese as well.
How to Serve Broccoli Pesto
Like any good pesto, this one is super versatile! Spread this baby-friendly pesto on pizza, sandwiches, vegetables, scrambled eggs, meat or fish, like salmon, and of course cooked pasta. You can reheat or enjoy cold – like this pesto orzo salad. It makes for a great school lunch. Or pack the broccoli pesto as a healthy snack along with some vegetables, bread, tortilla chips, etc. for dipping.
Storage
I recommend storing the pesto separately from the pasta. It will keep in the refrigerator for up to 1 week.
To freeze,
Transfer the leftover pesto to a freezer tray, freeze until solid, pop out the molds, and transfer to a freezer-safe bag or container. Will keep for up to 3 months. OR Add to a freezer safe bag. Carefully press flat (don’t go too close to the seal) and seal the bag, removing as much air as possible. Store flat in the freezer until solid. It will keep in the freezer for up to 3 months. And when ready to enjoy, simply break off however much you need! You can serve with fresh or frozen cooked pasta for a super fast freezer weeknight meal!
More Broccoli Recipes
