If you love pesto but want to switch things up with a fun, nutty twist, this Broccoli Peanut Pesto is about to become your new favorite sauce! It’s creamy, rich, packed with nutrients, and comes together in minutes. Plus, it’s a fantastic way to sneak more veggies into your meals.
Unlike traditional basil pesto, which relies on pine nuts, this recipe uses roasted peanuts for a deep, slightly sweet, nutty flavor that pairs beautifully with broccoli. It’s a budget-friendly and protein-packed alternative that works with pasta, sandwiches, roasted veggies, and even as a dip.
Let’s get blending!
Why You’ll Love This Broccoli Peanut Pesto
Broccoli Peanut Pesto
Equipment
- Medium pot (for blanching broccoli)
- Strainer or slotted spoon
- Bowl with ice water (for shocking broccoli)
- Food processor or blender
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 ½ cups broccoli florets (stems included!)
- ½ cup roasted peanuts (unsalted is best)
- 1 cup fresh basil (or swap for spinach if you prefer)
- 2 cloves garlic (for that signature pesto kick)
- ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan version)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Juice of 1 lemon (adds brightness)
- ¼ - ½ cup olive oil (start with ¼ cup and add more as needed)
- ¼ tsp red pepper flakes (optional, for a little heat)
Instructions
- Blanch the BroccoliBlanching helps maintain the bright green color and softens the broccoli for blending.Bring a pot of salted water to a boil.Add the broccoli and cook for 1-2 minutes, until it turns bright green.Immediately drain and transfer to an ice bath (a bowl of ice water) to stop the cooking.
- Blend Everything TogetherIn a food processor or blender, combine broccoli, peanuts, basil, garlic, Parmesan, salt, pepper, and lemon juice.Pulse a few times to break everything down.
- Add Olive OilWith the food processor running, slowly drizzle in ¼ cup olive oil.Blend until smooth, scraping down the sides as needed.If the mixture is too thick, add a bit more olive oil or a splash of water until you reach your desired consistency.
- Taste and AdjustTaste the pesto and adjust seasoning.Add more lemon juice for brightness, salt for depth, or red pepper flakes if you want some heat.
Video
Notes
Cooking Tips
- No food processor? Use a mortar and pestle for a more rustic texture.
- Make it vegan by swapping Parmesan for nutritional yeast.
- Want it creamier? Add a spoonful of Greek yogurt or a splash of coconut milk.
- For a smoky twist, try using smoked peanuts instead of regular ones.
Ways to Use Broccoli Peanut Pesto
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This pesto is incredibly versatile! Here are some delicious ways to enjoy it:
- Toss with pasta – Mix it with warm pasta and a splash of pasta water for a creamy, dreamy sauce.
- Spread on sandwiches & wraps – Adds a punch of flavor to any sandwich or wrap.
- Drizzle over roasted veggies – Perfect over roasted sweet potatoes, carrots, or Brussels sprouts.
- Use as a dip – Serve with crackers, pita, or fresh veggies.
- Mix into grain bowls – Stir into quinoa, rice, or farro for a tasty, protein-packed meal.
How to Store Broccoli Peanut Pesto
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Pesto freezes beautifully! Pour into an ice cube tray and freeze. Once solid, transfer to a freezer bag. This way, you can pop out a cube whenever you need it!
Final Thoughts
This Broccoli Peanut Pesto is a creative, budget-friendly take on classic pesto that doesn’t skimp on flavor. The nuttiness of the peanuts, the earthiness of the broccoli, and the brightness of the lemon make for a winning combination.
Try it out and let me know—what’s your favorite way to use pesto?