Best 20 Broccoli Pesto Recipes

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Indulge in a culinary symphony of flavors with our collection of delectable broccoli pesto recipes. Embark on a culinary journey where vibrant broccoli meets aromatic pesto, creating dishes that tantalize your taste buds. From classic pesto pasta to innovative pizza and chicken dishes, our recipes cater to diverse preferences and skill levels. Discover the versatility of broccoli pesto as it transforms ordinary meals into extraordinary culinary experiences. Unleash your inner chef and embark on a delightful adventure with our carefully curated selection of broccoli pesto recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET PAN CHICKEN WITH MOZZARELLA, PESTO, AND BROCCOLI



Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli image

Easy one-dish chicken dinner baked on a sheet pan with broccoli and tomatoes.

Provided by BMG

Categories     100+ Everyday Cooking Recipes     Sheet Pan Dinner Recipes

Time 35m

Yield 8

Number Of Ingredients 9

2 pounds boneless chicken breasts
2 teaspoons garlic salt
1 pinch ground black pepper, or to taste
6 tablespoons pesto
2 Roma (plum) tomatoes, thinly sliced
1 ½ cups shredded mozzarella cheese
1 head broccoli, cut into florets
2 tablespoons olive oil
salt to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large rimmed baking sheet.
  • Place chicken on the prepared baking sheet and sprinkle with garlic salt and black pepper. Spread pesto over chicken and top with tomatoes and cheese.
  • Toss broccoli and oil together in a bowl. Place broccoli around chicken on the baking sheet. Sprinkle salt and pepper on top.
  • Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 283.7 calories, Carbohydrate 4.7 g, Cholesterol 81.9 mg, Fat 15 g, Fiber 1.5 g, Protein 32.1 g, SaturatedFat 4.8 g, Sodium 762.3 mg, Sugar 1.3 g

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI



Pesto Pasta With Sun-Dried Tomatoes and Broccoli image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 lb. corkscrew pasta
Kosher salt
4-oz. jar sun-dried tomato halves, drained and cut in 1/4" slices
half a 16-oz. bag frozen broccoli florets
1 cup prepared basil pesto (recipe follows)
2 cloves garlic
1/4 cup pine nuts, toasted in a skillet until lightly browned
1/4 cup manchego cheese, cut in pieces
3 cups basil leaves, tightly packed
1/4 cup olive oil
salt to taste

Steps:

  • PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
  • Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
  • PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

FARFALLE WITH BROCCOLI PESTO



Farfalle with Broccoli Pesto image

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.

Provided by Daisy Veggie

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 12

6 tablespoons blanched hazelnuts
2 cups broccoli florets
1 (12 ounce) package farfalle pasta
1 ½ cups lightly packed fresh parsley leaves
½ cup fresh mint leaves
¼ cup olive oil
2 tablespoons olive oil
5 large cloves garlic, peeled
4 teaspoons lemon juice
1 ½ teaspoons lemon zest
salt and ground black pepper to taste
1 ½ teaspoons capers, drained and rinsed

Steps:

  • Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
  • Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
  • Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

Nutrition Facts : Calories 584.3 calories, Carbohydrate 70.3 g, Fat 29.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 3.7 g, Sodium 104.3 mg, Sugar 4.5 g

GRILLED CHICKEN AND BROCCOLI PESTO PANINI



Grilled Chicken and Broccoli Pesto Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 cup walnuts
Kosher salt
2 small heads broccoli, cut into florets (about 3 cups)
1 clove garlic
1 tablespoon honey
1 teaspoon lemon zest, plus 1 tablespoon juice, from half a lemon
1 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
8 slices rustic bread
4 chicken cutlets
1/4 teaspoon red pepper flakes
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice, from half a lemon
1 to 2 large beefsteak tomatoes, sliced into thick rounds and halved

Steps:

  • For the pesto: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes.
  • Bring a medium pot of salted water to a boil over medium-high heat. Add the broccoli and cook until tender, about 4 minutes. Transfer the cooked broccoli to an ice bath and let cool, about 3 minutes. Remove from the ice bath and drain well. Transfer the broccoli to a food processor. Add the garlic, walnuts, honey, lemon zest, lemon juice and 1/2 teaspoon salt and process until finely chopped. With the machine running, gradually pour in the olive oil. Transfer the pesto to a small bowl and stir in the Parmigiano-Reggiano. Cover and set aside.
  • For the sandwich: Preheat a grill pan over medium-high heat.
  • Grill the bread until toasted and golden brown, about 2 minutes per side. Season the chicken cutlets with the pepper flakes and 1/2 teaspoon salt and drizzle with the olive oil. Place the cutlets on the grill pan and cook until golden brown and cooked through, 3 to 4 minutes per side. Squeeze the lemon juice over the cooked chicken while it is still on the grill pan. Remove the chicken to a plate.
  • To assemble the sandwiches, spread about 1 tablespoon of the pesto on each slice of bread. Place 2 pieces of tomato on 4 of the slices. Top the tomatoes with the chicken cutlets and the remaining slices of bread. Cut each sandwich in half to serve.
  • Cook's Note: The pesto makes more than enough for the sandwiches. It can be stored in the refrigerator in an airtight container for up to 4 days.

ORECCHIETTE WITH BROCCOLI RABE PESTO



Orecchiette with Broccoli Rabe Pesto image

Provided by Anne Burrell

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
  • Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
  • Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
  • While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

BOWTIES WITH BROCCOLI PESTO



Bowties with Broccoli Pesto image

Broccoli gets double billing in this tasty pasta dinner--it stars in the pesto and adds to the color and flavor of the pasta.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

1 bag (12 oz) frozen broccoli cuts
1/2 cup fresh basil leaves
1/4 cup walnuts
1 clove garlic
1/4 cup shredded fresh Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
2 tablespoons water
1 teaspoon lemon juice
4 cups uncooked multigrain bow-tie (farfalle) pasta (8 oz)
1 medium yellow bell pepper, cut into small bite-size strips
1 medium plum (Roma) tomato, seeded, chopped
Additional shredded fresh Parmesan cheese, if desired

Steps:

  • Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
  • Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
  • In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g, TransFat 0 g

PESTO ZUCCHINI NOODLES WITH TOMATOES AND BROCCOLI



Pesto Zucchini Noodles with Tomatoes and Broccoli image

Tomatoes and broccoli come together with pesto and zucchini noodles to make a delicious dish!

Provided by alohakellygirl

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 cups chopped broccoli
1 cup cherry tomatoes
1 cup pesto
2 ⅓ cups zucchini noodles
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
  • Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

Nutrition Facts : Calories 416.4 calories, Carbohydrate 11.6 g, Cholesterol 27.2 mg, Fat 34.9 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 9.9 g, Sodium 710.2 mg, Sugar 2 g

ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO



Orecchiette With Sweet Sausage and Broccoli Rabe Pesto image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Salt
1/2 pound broccoli rabe, stems trimmed off and discarded or saved for another use
3 cloves roasted garlic, peeled
10 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound sweet Italian sausage, casing removed
2 cups chicken stock
500 grams (about 1 1/4 pounds) dried orecchiette, or fresh (made with 4 cups of flour)

Steps:

  • Bring 3 quarts water to a boil in a pot and add 1 tablespoon salt. Add broccoli rabe and cook about 5 minutes, until tender. Drain and place in a large bowl of ice water. Drain and squeeze dry. Turn on a food processor and drop garlic in through the feed tube. Stop machine, scrape down sides and add broccoli rabe. Pulse until finely chopped. Stop machine. Add 6 tablespoons oil. Pulse until pesto comes together but is not creamy or thoroughly emulsified. Transfer to a bowl and fold in ¼ cup cheese.
  • Heat remaining 4 tablespoons oil in a large sauté pan on low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until it is no longer pink. Add chicken stock and cook until the stock has mostly evaporated and just glazes the sausage. Transfer sausage mixture to a food processor and pulse until finely ground. Return sausage to the pan. Fold in broccoli rabe pesto. Set aside.
  • Bring large pot of salted water to a boil. Add orecchiette and cook until al dente, about 7 minutes. Reheat sausage mixture and add about ½ cup of the pasta water. Drain pasta and add to pan with the sausage mixture. Toss ingredients together until pasta is evenly coated. Fold in remaining ½ cup cheese, check seasoning and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 24 grams, Carbohydrate 72 grams, Fat 35 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 828 milligrams, Sugar 5 grams

BROCCOLI PESTO



Broccoli Pesto image

Delicious take on traditional pesto with a great creamy texture. Perfect with fusilli, bow ties, or hot baked French bread. Serve over grilled chicken too. DELICIOUS!

Provided by genalynne

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 9

2 cups chopped broccoli florets
2 cups chopped fresh basil
¼ cup extra-virgin olive oil
¼ cup shaved Parmesan cheese
¼ cup pine nuts
6 cloves garlic, peeled
2 tablespoons vegetable broth, or more if needed
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  • Blend steamed broccoli, basil, olive oil, Parmesan cheese, pine nuts, garlic, vegetable broth, cayenne pepper, salt, and black pepper in a blender until smooth and pourable.

Nutrition Facts : Calories 112 calories, Carbohydrate 3.3 g, Cholesterol 2.2 mg, Fat 10 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 54 mg, Sugar 0.7 g

SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM



Scallop and Broccoli Linguine with Pesto Cream image

Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables - perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

8 oz uncooked linguine
1 pkg (12 oz) frozen broccoli florets
1 tablespoon butter or margarine
3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed
1 jar (2.5 oz) sliced mushrooms, drained
1/2 cup nonfat half-and-half or milk
1 tablespoon Gold Medal™ all purpose flour
1/3 cup purchased pesto

Steps:

  • In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
  • Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
  • In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups

PASTA WITH PESTO, BROCCOLI, AND POTATOES



Pasta with Pesto, Broccoli, and Potatoes image

Categories     Dairy     Pasta     Potato     Vegetable     Broccoli     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 5

4 red-skinned potatoes, peeled (about 1/2 pound)
1 pound broccoli, cut into 2-inch pieces
1 pound linguine
1 cup Classic Pesto
Freshly grated Parmesan cheese

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potatoes to cutting board; return water to boil. Add broccoli; cook 3 minutes. Using slotted spoon, transfer broccoli to large bowl; return water to boil. Add linguine and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Cut potatoes into small chunks. Add potatoes, pasta, and pesto to broccoli and toss, adding reserved cooking water by tablespoonfuls to moisten if necessary. Season with salt and pepper. Serve, passing cheese separately.

PASTA WITH PESTO, POTATOES AND BROCCOLI



Pasta With Pesto, Potatoes and Broccoli image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 1h40m

Yield Four servings

Number Of Ingredients 11

4 eggs
About 2 3/4 cups all-purpose flour, to make your own or 1 pound dried fettuccine
2 cloves garlic, peeled and coarsely chopped
1 1/2 teaspoons kosher salt
3 cups fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino cheese
1/4 cup extra-virgin olive oil
4 small red potatoes, thinly sliced
4 cups broccoli florets

Steps:

  • If making fresh pasta, beat the eggs together in a large bowl. Gradually stir in enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
  • Meanwhile, to make the sauce, place the garlic, 1 teaspoon of salt and 1 cup of basil in a food processor and pulse until chopped. Add the remaining basil and process until chopped. Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste. Set aside.
  • Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 10 to 12 minutes. Drain and set aside. Bring a large pot of salted water to a boil. Add the broccoli and blanch until tender, about 5 to 7 minutes. Drain and set aside.
  • Divide the pasta dough in half and keep 1 piece wrapped in the towel. On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle. Let stand for 5 minutes. Cut across into 1-inch-wide strips. Repeat with the remaining dough. Bring a large pot of salted water to a boil. Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried. Drain well and place in a large bowl.
  • Toss the pasta with the pesto and remaining 1/2 teaspoon of salt. Toss in the broccoli and potatoes. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 21 grams, Carbohydrate 88 grams, Fat 33 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 993 milligrams, Sugar 5 grams, TransFat 0 grams

SPAGHETTI WITH BROCCOLI AND WALNUT-RICOTTA PESTO



Spaghetti With Broccoli and Walnut-Ricotta Pesto image

This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They will absorb the sauce in the nicest way when you toss everything together.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield Serves 6

Number Of Ingredients 12

1 garlic clove, cut in half, green shoot removed
2 tablespoons shelled walnuts (about 3/4 ounce)
1 cup basil leaves
1/4 cup fresh ricotta
2 tablespoons warm water
1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Salt to taste
1/2 pound broccoli crowns, broken into small florets
1 pound spaghetti
About 1/4 cup pasta cooking water (more to taste)

Steps:

  • Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and basil and process to a paste. Add the ricotta, 2 tablespoons warm water, and Parmesan and pulse until well blended. Add the olive and walnut oils and process until smooth and homogenous. You can also make this in a mortar and pestle. Taste and add salt as desired. Transfer to a wide pasta bowl.
  • Bring a large pot of water to a boil. Add the spaghetti and boil 5 minutes. Add the broccoli and continue to boil until the pasta is al dente, about 4 more minutes. Before draining the pasta, remove 1/2 cup of the pasta cooking water. Add 1/4 cup of it to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Drain the spaghetti and broccoli and toss at once with the sauce. Serve, passing Parmesan or Pecorino on the side.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 9 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 368 milligrams, Sugar 3 grams

BROCCOLI PESTO



Broccoli Pesto image

You can use this bright mixture as a dip, a spread or a sauce with pasta.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 7

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
freshly ground pepper to taste
1 1/2 to 2 ounces (1/3 to 1/2 cup) freshly grated Parmesan, or a mixture of pecorino Romano and Parmesan, to taste

Steps:

  • Steam the broccoli for 6 minutes, until very tender but still bright. Remove from the heat, rinse and drain on paper towels.
  • Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is minced and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the broccoli and the basil to the machine and turn on. When contents are finely chopped, stop the machine and scrape down the sides of the bowl. Turn on the machine again and drizzle in the olive oil. Purée until smooth. Add salt and pepper to taste and the grated cheese, and process until well blended.
  • Transfer to a bowl and serve as a dip, spread or sauce with pasta. If serving with pasta, this amount will be plenty for a pound of pasta. Thin out with 1/4 to 1/2 cup of the pasta cooking water before tossing with the pasta.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 26 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 353 milligrams, Sugar 0 grams

PASTA WITH BROCCOLI PESTO



Pasta With Broccoli Pesto image

Provided by Florence Fabricant

Categories     weekday, pastas

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups broccoli flowerets (about 1/2 bunch broccoli)
Salt
1 clove garlic
3 tablespoons pine nuts or walnuts
1/3 cup extra-virgin olive oil
Freshly ground black pepper
2 medium-sized boiling potatoes, peeled and cut in 1-inch chunks
1 pound linguine
Freshly grated Parmesan cheese

Steps:

  • Steam the broccoli flowerets about three minutes, until tender but still bright green. Rinse under cold water, then drain and set aside. Put a large pot of salted water on the stove to boil for the pasta.
  • When the broccoli is done, reserve four small flowerets for garnish and place the rest in the food processor along with the garlic and nuts. Process until finely ground.
  • With the machine running, pour the olive oil into the food processor through the feed tube. Stop the machine, scrape the sides, season with salt and pepper and process briefly. Transfer the mixture to a dish and set aside.
  • When the water is boiling, place the pototoes in the pot and boil for five minutes. Add the pasta, stir to separate the strands and cook until the pasta is al dente, about eight minutes. Drain potatoes and pasta together and transfer to a warm serving dish.
  • Toss the pasta and potatoes with the pureed broccoli mixture. Divide the pasta among four shallow bowls and garnish each serving with a reserved broccoli floweret and serve immediately with Parmesan cheese on the side.

NOODLES WITH PESTO, PARMESAN AND BROCCOLI



Noodles with Pesto, Parmesan and Broccoli image

Provided by Aviva Goldfarb

Categories     Onion     Pasta     Sauté     Quick & Easy     High Fiber     Parmesan     Broccoli     Summer     Bon Appétit     Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 16-ounce package wide egg noodles
1/4 cup olive oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
8 cups broccoli florets (from about 4 large stalks)
1 cup grated Parmesan cheese
3/4 cup purchased pesto

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
  • Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

CHICKEN AND BROCCOLI PESTO PASTA TOSS



Chicken and Broccoli Pesto Pasta Toss image

So quick and easy.. feel free to use different veggies. Zucchini, bell peppers, spinach, eggplant...whatever you have. Great way to use up leftovers.

Provided by little_wing

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups uncooked spiral shaped pasta (I like tri color)
2 cups cooked chicken breasts, diced
2 cups broccoli florets, cooked crisp-tender and cooled
1 1/2 cups shredded mozzarella cheese
2/3 cup basil leaves, lightly packed
2 garlic cloves
1 cup low-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
1/2 cup pine nuts, toasted (can sub with finely chopped walnuts)

Steps:

  • Cook pasta according to directions, drain and cool.
  • Combine pasta, chicken, broccoli and mozzarella.
  • Blend basil and garlic in blender or food processor until finely chopped.
  • Add mayo, lemon juice and salt.
  • Process to combine thoroughly.
  • Stir in Parmesan.
  • Mix with pasta.
  • Fold in nuts.
  • Best served room temperature.

Nutrition Facts : Calories 302.1, Fat 15.4, SaturatedFat 5.1, Cholesterol 51.5, Sodium 403.9, Carbohydrate 19.1, Fiber 1.3, Sugar 1, Protein 22.1

PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY



Pesto Chicken Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, boneless, skinless chicken breasts, salt, pepper, pesto, cherry tomato, fresh basil

Provided by Julie Klink

Categories     Snacks

Yield 12 servings

Number Of Ingredients 11

2 cups broccoli floret
1 clove garlic, minced
1 cup grated parmesan cheese
1 egg
2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cubed
salt, to taste
pepper, to taste
1 cup pesto
1 ½ cups cherry tomato, halved
1 tablespoon fresh basil, chopped

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
  • Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
  • Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
  • Cool the broccoli cups. Once cooled, remove from the muffin tin.
  • Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
  • Add the pesto and stir to combine. Remove from the heat.
  • Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
  • Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
  • Enjoy!

Nutrition Facts : Calories 189 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

PHYLLO PASTRY PIZZA WITH BROCCOLI PESTO, TOMATOES AND GOAT CHEESE



Phyllo Pastry Pizza with Broccoli Pesto, Tomatoes and Goat Cheese image

Provided by Food Network

Number Of Ingredients 17

7 sheets phyllo pastry
Olive oil cooking spray
4 teaspoons freshly grated Parmigiano-Reggiano cheese, divided
1 tablespoon Broccoli Pesto, recipe follows
1 tomato, peeled, seeded, and chopped
6 imported black olives, chopped
4 large basil leaves cut chiffonade
2 ounces goat cheese, frozen (for easy grating)
1 cup tightly packed fresh basil leaves
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup tightly packed broccoli florets
1/2 cup blanched almonds
1/4 cup chicken stock
6 garlic cloves, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Cut the 7 sheets of phyllo into large circles using the pizza screen as a guide. You can cut all the sheets at the same time. Spray the screen with olive oil cooking spray. Place the first sheet of phyllo onto the screen, spray again lightly, and sprinkle on approximately 1/2 teaspoon of the Parmesan cheese. Place the second sheet on top and repeat the same procedure with the spray and the cheese until you have placed the seventh sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately.;
  • Combine all the ingredients in a food processor and blend until you have a smooth paste.

LINGUINI WITH ROASTED BROCCOLI PESTO



Linguini with Roasted Broccoli Pesto image

This pasta was an effort to use up the rest of the veggies on hand, and turned out to be kind of amazing. Roasting the veggies in the oven makes all the difference for the pesto.

Provided by caterwauler

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 2

Number Of Ingredients 14

½ (16 ounce) package linguine pasta
1 large head broccoli, trimmed and chopped
½ cup pine nuts, chopped
¼ cup grated Parmesan cheese
5 cloves garlic, crushed
5 tablespoons extra-virgin olive oil , divided
2 tablespoons lemon-pepper seasoning
½ teaspoon chicken soup base (such as Better than Bouillon®)
1 teaspoon extra-virgin olive oil
2 medium tomatoes, chopped
1 teaspoon red pepper flakes
salt to taste
1 tablespoon butter
1 dash balsamic vinegar

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
  • Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
  • Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
  • Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
  • Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

Nutrition Facts : Calories 1121 calories, Carbohydrate 108.3 g, Cholesterol 24.4 mg, Fat 65.9 g, Fiber 12 g, Protein 33.8 g, SaturatedFat 13.8 g, Sodium 1923.3 mg, Sugar 12.7 g

Tips:

- Use a food processor or blender to make the pesto sauce. This will help to create a smooth and creamy texture. - If you don't have a food processor or blender, you can chop the basil, pine nuts, and garlic by hand. However, this will take longer and may not result in as smooth a sauce. - Use fresh basil for the best flavor. If you can't find fresh basil, you can use dried basil, but it will not have as strong a flavor. - You can add other ingredients to your pesto sauce to customize the flavor. Some popular additions include lemon juice, Parmesan cheese, and red pepper flakes. - Pesto sauce can be used in a variety of dishes, including pasta, pizza, and salads. It can also be used as a marinade or dipping sauce.

Conclusion:

Broccoli pesto is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, broccoli pesto is a great option. It is sure to be a hit with your family and friends.

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