Pistachio & Broccoli Pesto

Raw broccoli and lightly toasted pistachios give this pesto a nutritious boost. The perfect sneaky way to get children to eat more broccoli without them realising it!


  • 15 min
  • Serves Makes 1 1/2 cups
  • Easy


½ cup Shelled Pistachios

1 cup small broccoli florets (roughly ½ small head broccoli)

1 tightly packed cup fresh basil leaves

¾ cup Parmesan cheese, finely grated

1 small garlic clove, finely diced

¾ cup good quality olive oil

Sea salt and cracked black pepper to taste



Place pistachio nuts in a dry frypan over a medium heat. Lightly toast for a few minutes, moving the nuts around every 30 seconds or so to prevent them burning. Set aside to cool


Place all the ingredients into a food processor. Blitz until you have a smooth paste. Add more olive oil if you prefer a runnier consistency. Season to taste with sea salt and cracked black pepper


Store in the fridge in an airtight container or jar for up to a week. Will freeze well for up to a month

Created by Kelly Gibney