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A bowl of broccoli pesto
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5 from 1 vote

Easy Broccoli Pesto

An easy recipe for a lush, green broccoli pesto with no cheese. Can be made with standard broccoli or tenderstem broccoli.
Prep Time3 mins
Total Time3 mins
Course: Easy Vegan Dressing, Dip & Sauce Recipes
Cuisine: Italian
Keyword: broccoli pesto, easy broccoli recipes, vegan pesto
Servings: 8 servings
Calories: 39kcal


  • 60 g broccoli 10 stalks tenderstem or 4-6 florets standard broccoli
  • 10 g fresh basil
  • 1 clove garlic
  • 200 g cashew nuts
  • 250 ml olive oil
  • salt and pepper


  • Whizz all the ingredients until smooth or nearly smooth in a blender, food processor, pestle and mortar or in a beaker or jug with a hand blender.
  • Taste to check and adjust the seasoning.
  • Serve and enjoy!


  • You may use standard broccoli instead of tenderstem.
  • You may add vegan parmesan or nutritional yeast (nooch) if you like, but do try it without it.
  • This pesto can be kept in the fridge in an airtight container for up to 5 days.
  • This pesto can be frozen in portions and defrosted in the fridge.


Serving: 1g | Calories: 39kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 49mg