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Broccoli Pesto Pasta

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A wonderful way to sneak in veggies for your family without them knowing, and using the whole broccoli head to ensure no food goes to waste. This homemade pesto is fresh and full of flavour and stirs beautifully through any type of pasta.

Broccoli Pesto Pasta

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  • 500g dried pasta
  • 12 basil leaves
  • 240g broccoli (approx.1 head)
  • 40g pine nuts
  • 70ml extra virgin olive oil
  • 1 lemon
  • 4 garlic cloves
  • 25g dairy free parmesan
  • Pinch of chilli flakes
Prep Time


  1. Begin by adding the heating a saucepan of water on a medium heat. Cut the broccoli into florets and the stem into chunks and boil for 10 minutes

  2. Remove the broccoli from the pan and place into the blender – leaving the water in the pan

  3. Now add to the pasta to the broccoli water and cook as per instructions

  4. Add the basil leaves, pine nuts, olive oil, juice from the lemon, garlic cloves and cheese to the broccoli in the blender and blend until the pesto is formed

  5. Drain and rinse the pasta with cold water, and then stir through the pesto. Garnish with more fresh basil, pine nuts and chilli flakes and enjoy!

Luce Hosier

Hi I’m Luce Hosier. I’m a food blogger and recipe developer, specialising in vegan recipes with a healthier twist. Moving out of my family home, I found a passion in the kitchen creating delicious dishes and over time I fell in love with not only baking and cooking, but also food styling and photography. My aim is to inspire others in the kitchen, and show them how easy and fun it is to make good food.
Read more posts by Luce Hosier