Broccoli-Almond Pesto Pasta

Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!
Broccoli-Almond Pesto Pasta
Broccoli-Almond Pesto Pasta
Broccoli-Almond Pesto Pasta
Broccoli-Almond Pesto Pasta

I am a notorious 'buy vegetables and forget about them in the refrigerator drawer' kind of person. If I don't go into the grocery store/farmers' market with a shopping list, it ends poorly with me overspending, especially with produce. I end up with a short attention span: "Look at those colors!" "Oh, the flavor must be amazing!" "1 pound for $2!" At the end I have a ton of beautiful produce and then realize, I have a lot of cooking to do for the week.

For whatever reason, broccoli and cauliflower are two items I constantly forget about. This broccoli pesto is such a cheat and while it's definitely not the full-force flavor you might be used to with basil pesto, the flavor is subtle from the roasted broccoli and it pairs perfectly with pasta. I also cut back on the amount of oil/lemon juice traditionally used by pour a bit of pasta water into the sauce but feel free to play around with the balance of oil/lemon juice.


Broccoli-Almond Pesto Pasta

  • Author: Erin Alderson
  • Yield: 3-4 servings 1x


  • 1 head broccoli
  • 1/3 cup sliced white onion
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons lemon juice
  • 3 tablespoons sliced almonds
  • 1/4 cup shredded asiago cheese
  • 4-6 ounces pasta
  • Sliced almonds, for topping
  • Shredded asiago cheese, for topping


  1. Preheat oven to 425˚. Cut broccoli into roughly equal-sized florets, keeping as much of the stem as possible. Toss with sliced onion, 1 tablespoon olive oil, salt, and pepper. Roast until broccoli is just starting to char, 15-18 minutes.
  2. Bring a pot of water to a boil with a pinch of a salt. Add pasta and cook until tender but not mushy. Drain, reserving at least 1 cup of water.
  3. Place cooked broccoli in blender or food processor with remaining olive oil, lemon juice, almonds, and cheese. Puree, add 2-3 tablespoons pasta water at a time, until a thick sauce forms (will look more like a dip than a sauce). Taste and add more salt/pepper as desired. Combine with hot pasta.
  4. Serve with a sprinkle of slice almonds and extra cheese.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

24 comments on “Broccoli-Almond Pesto Pasta”

  1. You are not alone in the overspending on veggies just to forget about them. This pesto is an awesome use of an ingredient I often overbuy. Thanks for sharing. So inventive!!

  2. I had to chuckle when I read this post as I do the exact same thing. I MUST have a grocery list or I get carried away, over buy, over spend, and feel guilty at the end of the week when I see sad, wilted veggies pushed to the back of the fridge. This recipe is a great way to revive the forgotten broccoli. Sounds delicious!

  3. We eat a lot of broccoli with pasta. You could try tucking some of the cauliflower into the pesto if you have both at the same time, which is what I did for dinner last night. . I often tuck in a bit of chilli as well, as it goes beautifully with broccoli. Great recipe, thanks for another way to use up the broccoli.

  4. This would be a great make-over meal too. Tonight's roasted broccoli is tomorrow's pesto!

  5. Ha - I'm the same way with my produce and I'm usually in denial about it so it ends up sitting in the crisper drawer for about 2 months too long because I'm embarrassed that I forgot / wasted it. Glad to see you've found a recipe for your forgotten veggies!

  6. Hi There

    Thanks for this recipe. I normally don't like broccoli-type food.

    But this def give me a reason to do something interesting with it for a change.

    Btw I am new to your blog and will def return for more.



  7. I'm not a big fan of broccoli but keep trying because it's so healthy. This was delicious though, and perfect for a rainy evening. I used whole almonds that I roasted and just chopped a few for garnish.

  8. I just cooked did and it turned out amazing. Super easy and tasty!!!!!!! Adding this to my go-to recipes when trying to make something delicious and easy!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

Do away with ads, get access to the back issues of casual, be the first to know about upcoming events, and more.
become a member

beans. beans. beans.

Have a nerdy food question, need a recipe recommendation, or just want to share something exciting you've made?
magnifiercross linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram