Broccoli and walnut pesto

This homemade pesto is so good, you'll never want store-bought again! Use as a topping for crackers, a dip for vegetable crudité, fold through cooked pasta or spread onto a pizza base.

By Sophie Gray
  • 15 mins preparation
  • Makes 1 cups
  • Print
For Sophie Gray's best broccoli tips and tricks, go to In season with Food magazine: broccoli.


  • 1/2 cup walnut pieces
  • 1 small broccoli, cut into florets
  • 2 cloves garlic, crushed
  • Handful of basil leaves
  • Handful of baby spinach leaves (optional)
  • 1/3 cup grated parmesan cheese
  • 1/4 cup oil, approx
  • Salt, to season
  • Squeeze of lemon juice


  • 1
    Preheat oven to 190°C. Roast walnuts for 5-7 minutes or until lightly toasted.
  • 2
    Meanwhile, cook the broccoli in boiling water for 3 minutes. Drain and immediately plunge into a bowl of iced water.
  • 3
    Place the toasted walnuts, drained broccoli and garlic in a processor or blender and pulse.
  • 4
    Add basil, spinach, cheese and enough oil to achieve your desired consistency; pulse to a paste. Season with salt and lemon to your taste, adjusting the consistency with a drizzle more oil if desired.


You need about 2 cups of broccoli for this recipe. You could swap the basil for mint, or change the walnuts for cashews or blanched almonds.