Broccoli Pesto

We've all felt the post-pasta bloat and guilt, especially during the summer. It doesn't always have to be that way. Here's a healthy twist on a classic pesto recipe that uses whole wheat pasta and broccoli florets. Enjoy!

broccoli pesto chefanie stephanie nass


  • 1/2 pound broccoli florets
  • 2 garlic cloves peeled, green shoots removed
  • 1 cup basil leaves, tightly packed
  • 1/3 cup extra virgin olive oil
  • Salt to taste
  • Fresh ground pepper, to taste
  • 1/3 cup to 1/2 cup fresh grated parmesan cheese
  • 1 package whole wheat spaghetti
  • 1/2 package cherry tomatoes.


  • Bring a pot of water to a boil
  • Put broccoli florets into boiling water to tenderize (approximately 3 minutes)
  • Take the broccoli florets out of the pot and then, in the same pot, add the package of whole wheat spaghetti to cook
  • Add all other ingredients to a food processor and chop until smooth
  • Add the pesto to the spaghetti
  • Halve cherry tomatoes and garnish on top of pasta

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