Broccoli-Walnut Pesto

broccoli pesto

I typically associate pesto with warm weather given the fact that the main ingredient in the traditional version – basil – is in season during the summer, but a simple swap with broccoli turns the classic pasta accompaniment into a winter-friendly recipe.

broccoli pesto

I also swapped the traditional pine nuts for walnuts because a) they’re healthier and b) they’re less expensive; but the rest of the usual ingredients can be found in this pesto.

broccoli pesto

If you have broccoli-haters in your house, fear not; the final product does not taste much like broccoli at all, but it is a great way to sneak some of the cruciferous green veggie into a pick eater’s pasta dinner.

broccoli pesto

I prefer pesto on the thicker side so it’s not overly oily, but you can certainly add more olive oil to the recipe if you like a thinner consistency. Thicker pesto is also better for dipping crudite into or spreading onto bread for sandwiches, which I highly recommend!

broccoli pesto

Of course, the most popular way to eat pesto is to stir it into pasta, which is how we enjoyed it.

broccoli pesto

Green in winter!

broccoli pesto



Broccoli-Walnut Pesto

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 3 minutes

Ingredients (1 small jar)

  • 1 head broccoli, preferably organic, crowns chopped into 1-inch florets (about 3 cups)
  • 1/2 cup toasted walnuts
  • 1 garlic clove, peeled & chopped
  • 1/4 cup freshly grated parmesan cheese
  • 6 Tbsp extra virgin olive oil, or more depending on desired consistency
  • 1 Tbsp freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste


Bring a pot of lightly salted water to a simmer. Carefully add the broccoli florets and cook until tender and bright green, about 3 minutes.

Drain cooked broccoli and pat dry with a clean kitchen towel or paper towels; place in the bowl of a food process along with the toasted walnuts, garlic, and parmesan. Process until finely chopped.

With the motor running, stream in the olive oil and lemon juice through the feed tube; process until fully combined. If you prefer a thinner, more runny consistency, stream in additional olive oil (one tablespoon at a time), until desired consistency is reached.

Season to taste with salt and pepper.

Best if eaten immediately.

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Cabot Cookbook


I am excited to let you all know about the release of the Cabot Creamery Cookbook! As a member of the Cabot Cheese Board, I was fortunate enough to get a preview copy of the cookbook; and let me tell you, there are a LOT of fantastic recipes packed into this cookbook! I’ve earmarked more than half of the book, and have already made a handful of the recipes; all of which have been amazing. All of the recipes are from the farm families who own Cabot and this is the company’s first-ever printed cookbook.

Cabot is hosting a giveaway; 10 winners will be randomly selected to win a copy of the Cabot Creamery Cookbook along with a $25 Gift Box of Cabot Cheese. One grand-prize winner will receive a copy of the Cabot Creamery Cookbook plus a One-Year Supply of Cabot Cheese!

The sweepstakes will run from February 15 – April 15.

To enter, click on this link, find the green “enter now” button on the right hand side of the page, and fill out the sweepstakes form on Cabot’s Facebook page.

In the meantime, check out some of these mouthwatering photos of recipes included in the cookbook:

{Au Gratin Potatoes with Cheddar-Stour Sauce courtesy of Beth & Courtney Hodge}

Cabot Cheese Book

{Blueberry-Lemon Cheesecake Squares courtesy of Billie Jo Krebs & Carolee Hand}

Cabot Cheese Book

{Garganelli Mac and Cheese with Roasted Jalapeños and Bacon, courtesy of Joshua Rollins}


{Lemon-Yogurt Pound Cake courtesy of Amy Richardson}

Cabot Cheese Book

{Vegetable and Cheddar Strata courtesy of the Wheeler family}

Cabot Cheese Book