Broccoli Pesto Pasta (Vegan)

A Jerry James Stone Recipe


Green, Main Course, Vegan, Yellow


  • 2 broccoli spears
  • ⅓ cup pine nuts
  • 3 cloves garlic
  • ½ teaspoon sea salt
  • 1 cup olive oil
  • 1 pound spaghetti
Jump to instructions
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • Cut the crown off of the broccoli spears, reserving the stalks. Chop up the crowns, separating the florets. FACT: The part of broccoli that we consume is actually a flower. If left unharvested, those blue-green balls on top of the florets would actually blossom. So next Valentine's Day, give your lover broccoli! Okay, maybe don't listen to me.
    Broccoli1 3
  • Add the florets, pine nuts, garlic, salt, and olive oil to a food processor, pulsing until smooth. A couple things. First, you may want to add only half of the salt. Depending on the size of your spears, you may not need it all. Secondly, when I say broccoli spears, I think Britney Spears. Is it just me?
  • Cook the spaghetti per instructions, but follow my tips here on cooking the perfect pasta. Trust me!
  • While the pasta cooks, spiralize the broccoli stalks. Now, two Britney Spears won't create a lot of broccoli noodles. That's ok. The idea here is not quantity, but reducing waste.
    Spiralized Broccoli 1
  • When the pasta is done cooking, transfer the pasta to a large sauté pan, reserving the water. And don't rinse the pasta. If you watched my video, you know why! If you didn't, I am cursing you right now.
  • Bring the pasta water back to a boil and then Blanche Devereaux the spiralized broccoli, for 2 minutes, or until tender. Sorry, I cannot help myself. I meant blanch it.
    Broccoli Pesto 3
  • Add in the pesto and cooked broccoli noodles to your sauté pan and mix to combine over a medium-low heat.
    Spaghetti with Broccoli Pesto 2
  • Enjoy!
    Broccoli Pesto Pasta 1