Broccoli pesto

By: Brought to you courtesy of The Australian Women’s Weekly

This easy recipe from Julie Goodwin is perfect for casual get-togethers




  • 500g broccoli (2 small heads), 
  • cut into florets
  • 100g piece parmesan cheese
  • 2 cloves garlic
  • 2/3 cup (100g) pine nuts, toasted
  • 1 cup basil leaves 
  • 1 cup baby spinach leaves
  • 1 teaspoon sea salt flakes
  • 1 cup (250ml) extra virgin olive oil
  • blanched asparagus and green beans,
  • radishes, baby carrots 
  • and cucumbers, to serve


  1. Rinse broccoli under cold running water; drain. Place the broccoli in a microwave-safe container and cook, covered, on HIGH for five minutes. Remove, take the lid off and allow to cool.

  2. Break the parmesan up into a few pieces and place in the bowl of the food processor. Blitz until it is chopped finely. Add the garlic, pine nuts, basil, spinach and salt; blitz again. Scrape down the sides of the bowl and blitz again, pouring the oil in a steady stream as you go.

  3. Serve pesto with vegetables.

Julie’s tips

  • Store pesto, refrigerated, for up to three days, in a jar or container. Cover the surface of the pesto with a thin layer of olive oil to prevent discolouration. 
  • This pesto is lovely as a dip on its own and is also great as a pasta sauce, loosened with a little of the pasta cooking water

Not suitable to freeze or microwave.

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