This Broccoli Pesto Pasta is one of my favourite food hacks. Why? Because it’s
super easy to make and loaded with amazing fresh flavour (thanks to the basil and garlic) packed full of nutrition from the broccoli! easy to transform into a vegan and gluten-free dish
Try my healthy, creamy broccoli soup, stir-fried broccoli, or the air fryer malai broccoli tikka if you love broccoli. It’s pretty amazing too! What we have here is a time-saving, healthy vegetarian meal! To me, there’s nothing more satisfying than having an easy, nutritious, filling meal on the table in less than half an hour!
Ingredients You’ll Need
How To Make Broccoli Pesto
Blanch broccoli in hot water for 5 – 6 minutes. Set aside until it cools down completely. Combine all the pesto ingredients in a food processor, and pulse to form a coarse pesto.
Storage Suggestion
Fridge: After the pasta has completely cooled, store it in an airtight container for up to 5 days. To make basil pesto, traditionally, you crush basil leaves, pine nuts, garlic, salt, and parmesan cheese with a mortar and pestle and then mix the crushed paste with olive oil to create the sauce. Today, pesto has endless varieties: sun-dried tomato, walnut, vegan, and even avocado! My new take on pesto is adding one of my favourite super green vegetables: broccoli. Freezing: I don’t recommend freezing pasta, but the pesto sauce will freeze well! Store in an airtight freezer container or freezer bag in the freezer for up to 3 months. However, the colour of the pesto sauce turns grey or deep green after freezing or storing it in the refrigerator for more than 24 hours. Hence, it is best to eat this pasta warm and fresh.
More Pasta Recipes
Pasta Chips Pumpkin Pasta Fusilli Pasta Caprese Greek Orzo Pasta Salad Pasta Soup (Minestrone) Basil Pesto Pasta Recipe Classic Tomato Sauce Pasta Pasta with Cherry Tomatoes Stir Fry Pasta With Vegetables Whole Wheat White Sauce Pasta
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