Broccoli Basil Pesto Pasta

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Rating: 5
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Prep Time10minutes
Cook Time20minutes
Passive Time
Nutrition Facts
Broccoli Basil Pesto Pasta
Amount Per Serving
Calories 402 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 19g
Sodium 859mg 36%
Potassium 565mg 16%
Total Carbohydrates 14g 5%
Dietary Fiber 7g 28%
Sugars 4g
Protein 10g 20%
Vitamin A 181%
Vitamin C 235%
Calcium 7%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Pesto always seemed a bit too rich for me and it wasn’t until I started to experiment with developing recipes without using the cheese that I realized just how much better it would taste.

The fragrant basil is perfectly balanced with the olive oil plus, without the cheese you loose a lot of the fat.

You can double the basil pesto sauce recipe and keep the extra, stored in an airtight container, in the refrigerator for up to a week. It is also great on baked potatoes, rice or cauliflower rice!


Amazing Basil Pesto


  • 1/3 cup olive oil
  • 1/3 cup pine nuts
  • 1 1/2 cups fresh basil leaves, pressed down in cup
  • 1 tsp salt
  • 1 Tbl. garlic crushed
  • 8 oz broccoli florets steamed and drained
  • 1/2 large lemon juiced
  • 1/2 cup reserved pasta water, if needed


  1. In a food processor combine oil, pine nuts, basil, salt, garlic and drained broccoli florets. Puree until smooth and there are no large chunks.
  2. Add OPTIONALreserved pasta cooking water 1/4 cup at a time until desired consistency. Set aside.

Oven Cooked Crispy Broccoli


  • 10 oz broccoli florets
  • 1/2 Tbl olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt


  1. Toss 10-oz of remaining broccoli florets with olive oil, garlic powder and salt.
  2. Cook on a foil-lined baking sheet at 375 degrees for 15 to 20 minutes, stirring every 5 minutes.

Delectable Bow-Tie Pasta


  • 1 lb. bow tie pasta


  1. While broccoli is cooking in the oven. Cook and drain bow-tie pasta according to package directions. Return to pot and stir in pesto sauce and broccoli. Top with optional garnish of tomato and fresh basil leaves.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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