Pasta with Broccoli Walnut Pesto

Servings 4 servings


  • 1/2 cup chopped raw walnuts
  • 12 ounces small pasta
  • 2 cups fresh broccoli florets remove any hard stems
  • 1/2 cup fresh basil
  • 2 cloves garlic
  • 1/3 cup vegetable broth
  • juice of 1/2 lemon
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese plus more for serving
  • salt to taste


  1. Cook pasta according to package instructions. Reserve 1/2 cup of cooking water. Drain and set aside.
  2. In a dry pan over medium heat, toast walnuts for a few minutes, until golden brown, Remove from heat.
  3. Place 1/3 cup walnuts, broccoli, basil, garlic, vegetable broth, lemon juice, and crushed red pepper flakes to a blender. Start blending and slowly stream in olive oil. Add more olive oil if needed. Taste and season with salt.
  4. Toss the pesto with the hot pasta. Add small amounts of the pasta water if it seems to thick. Sprinkle with the remaining walnuts and extra Parmesan cheese, if desired.