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Vegan Broccoli Pesto Pasta

Name: Vegan Broccoli Pesto Pasta
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup raw broccoli; 2 cups baby spinach; ½ cup fresh basil; 3/4 teaspoon sea salt; 1/4 teaspoon ground black pepper; 4 cloves garlic; 1 cup walnuts; 1/2 cup veggie broth (, you can also use water but broth gives more flavor); 1-2 tablespoons olive oil (, optional); 16 ounces your favorite pasta (, gluten-free if needed)

By Sophia DeSantis, Reviewed by Anjali Shah on April 21, 2025

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This vegan Broccoli Pesto pasta is ready in just 5 minutes and is one of my favorite ways to add extra veggies to a meal. I blend fresh broccoli, spinach, and basil into a creamy, flavorful sauce that pairs perfectly with any pasta. It’s easy, healthy, and family-approved.

White bowl with handles filled with pesto covered pasta

The main reason I created this recipe was to find an easy and tasty way to get more broccoli into our meals, because if you’re a mom, you know how tricky that can be. Broccoli is a powerhouse veggie I’m always trying to work in, and I’ve used it in everything from broccoli smoothies to my creamy vegan broccoli casserole.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Easy Pasta Recipes!

📋 Recipe Card

But I can tell you, this broccoli pesto completely changed how we think about “green stuff” in my house, and not just for the kids, even my husband is into it now. It’s creamy, flavorful, and so easy to make that I always keep a batch ready to toss with pasta or spread on toast.

👩🏽‍🍳 Why I Love This Recipe

The first time I made this broccoli pesto, I didn’t have high hopes. I was just trying to use up some leftover broccoli and spinach before they wilted in the fridge. I threw everything in the food processor, tossed it with pasta, and served it without saying a word. No one even blinked, and that’s when I realized I was onto something. It took me only five minutes to make, with ingredients I already had in the kitchen, that was all I needed to call it a win.

So basically, if you’ve already got broccoli, spinach, basil, garlic, and walnuts on hand, you’re five minutes away from something really tasty. I toss everything into the blender with a bit of veggie broth to get it nice and smooth, and sometimes I add a splash of olive oil if I want it extra creamy. The flavor is mild but rich, with just a touch of garlic and salt. It’s great on pasta, but I also spread it on sandwiches or dip crackers in it.

You know those recipes that quietly save the day? This one’s mine. I toss it together in just a few minutes, stash it in the fridge, and it’s ready whenever I need to pull a meal together without overthinking it. Whether I’m trying to get dinner on the table or packing lunches while reminding the kids (again) to grab their shoes, this broccoli pesto always comes through. 🙂

🥘 Ingredients

I make my vegan broccoli pesto pasta using wholesome ingredients every time. It’s real food, and that’s what makes it so good.

Veggies and greens: I use fresh broccoli, spinach, basil, and garlic to make the pesto flavorful, and full of nutrients.

Seasonings: Just a little sea salt and black pepper is all I need.

Nuts and Oil: Walnuts give it that creamy texture and rich flavor, and I add a splash of olive oil when I want it extra smooth.

Broth: I blend everything with veggie broth or water, depending on what I have, to get the perfect consistency.

To serve: I toss the pesto with my favorite pasta, spaghetti, penne, or fusilli all work great, and it’s just as delicious with gluten-free options like brown rice or chickpea pasta.

🔪 How To Make

Making your own veggie-packed pesto is so simple, you might not bother with the store-bought kind again. Here is how I make it:

Blend the ingredients: I place the broccoli, spinach, basil, garlic, walnuts, salt, and pepper into my food processor, then slowly pour in the veggie broth while blending until it reaches the texture I like. Quick tip: you can add a little olive oil to make it extra creamy.

Ingredients for vegan pesto being blended in a food processor.

Finish and serve: I taste the pesto and adjust the seasoning if needed, then toss it with my favorite pasta and serve it right away.

Vegan spinach broccoli pesto in a glass jar with a spoon.

💭 Expert Tips

My #1 Secret Tip for making this vegan broccoli pesto pasta, I always add the veggie broth slowly while I blend. If I pour it in too quickly, the pesto can turn out too thin and watery, which has definitely happened to me before. Now I just add a little at a time, blend, and check the texture until it’s smooth and spreadable but still thick enough to coat the pasta nicely.

Other Tips To Keep In Mind:

Use fresh ingredients: Fresh broccoli, spinach, and basil make a huge difference in both flavor and color.
Don’t over-blend: I stop blending once the pesto is creamy but still has a bit of texture.
Taste as you go: I always taste before serving and adjust the salt, garlic, or lemon if needed.
Use it right away or chill it: It’s best fresh, but letting it sit in the fridge for a bit helps the flavors come together even more.

📖 Variations

Pesto is such a versatile sauce, and that’s one of the reasons I love making them. I can switch things up or add ingredients depending on what I have, and these are a few variations I’ve already tried and want to share with you.

Go nut-free: When I’m cooking for someone with a nut allergy, I use 1 cup of pumpkin seeds instead of walnuts. It still comes out creamy and flavorful without the worry.

Boost the greens: If I have extra herbs on hand like parsley or cilantro, I throw in a small handful with the spinach and basil. It adds a fresh twist and helps use up what’s in the fridge.

Make it cheesy: I like to add about 2 tablespoons of nutritional yeast when I want a cheesy flavor without using dairy. It blends right in and gives the pesto a savory taste.

🍽 Serving Suggestions

I use this vegan pesto for our favorite pasta dishes, but it also works great in so many other meals. Here are a few ways I love using it:

Salads on the side: I like pairing it with fresh and colorful salads like this beetroot and feta salad or this yummy apple walnut salad.

Pasta party style: When I’m hosting dinner for friends, I cook up a mix of gluten-free and whole wheat pasta and let everyone build their own bowl with this pesto.

Make it a bowl: I sometimes use this pesto as a base sauce in grain bowls with roasted brussels sprouts, chickpeas, and a handful of greens like an easy spinach and arugula salad.

🧊 Storage Directions

Refrigeration: I store any leftover pesto in an airtight container in the fridge, and it stays fresh for up to 4 days. I give it a quick stir before using, just in case it thickens a bit.

Freezing: I like to freeze extra pesto in small portions using an ice cube tray, then pop the cubes into a sealed container up to three months.

Reheating: Since this is a no-cook pesto, I don’t reheat it directly. I usually let it come to room temperature or mix it into hot pasta so it warms up naturally.

❓Recipe FAQs

Is pasta pesto healthy?

Any time I’m blending raw greens into a sauce, I know I’m adding a good dose of nutrition to whatever we’re eating. But I’ve learned that just because something has veggies doesn’t automatically make it healthy. I always blend, taste, and adjust the amounts to get the flavor I like, but I keep an eye on the oil so it doesn’t overpower the greens.

Can I use frozen broccoli instead of fresh?

Yes, I’ve used frozen broccoli a few times, especially when I didn’t have fresh on hand or just wanted to save a little prep time. It still works great, but I always make sure to thaw it completely and press out any extra water with a clean towel or paper towel. That way, the pesto stays nice and thick instead of turning out too runny.

How do I know when the texture is right?

I go for a texture that’s creamy but still thick enough to coat the pasta without sliding off. If it’s too thick, I add a splash more broth. If it’s too thin, I blend in a few extra nuts or greens.

🥣 More Easy Pasta Recipes!

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