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broccoli, Chicken-and-Broccoli-with-Basil-Pesto

Broccoli and Basil Pesto with Fusilli

Try this creamy and nutrient dense take on traditional pesto, using broccoli and walnuts to pack in the vitamins.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner
Cuisine Italian
Servings 6 servings


  • 2 1/2 cups broccoli florets, divided (If you have stalks, feel free to use those too!)
  • 2 1/2 cups basil, divided
  • 5 cloves garlic, peeled
  • 1/4 cups walnuts
  • 1/4 cup olive oil
  • 2 tbs fresh squeezed lemon juice
  • 1/3 cup shaved Parmesan
  • 1 lb fusilli
  • 1/2 serrano pepper (Optional)


  • Steam broccoli florets until tender but still bright, about 5 minutes.
  • Blend 2 cups steamed broccoli, 2 cups basil, garlic, walnuts, olive oil, lemon juice, and Parmesan in a food processor or blender until smooth. If it stays too thick, try adding more olive oil or a couple drops of water. Let rest while cooking the pasta.
  • Cook fusilli per package instructions, leaving slightly al dente.
  • Toss pasta in pesto, top with remaining broccoli florets and basil leaves, and enjoy.


Complete the meal with some leftover roasted chicken.