Quick Pesto Roasted Broccoli Recipe

This recipe for a quick pesto roasted broccoli is all about full-on flavor and is a really fun way to serve broccoli. The little florets soak up the tasty pesto ingredients.

I love making this recipe when basil is plentiful, in season and loaded with fragrant herby goodness.

This recipe will take your broccoli to the next level – expect it to disappear off the table, in a flash!

Why you’ll love this pesto roasted broccoli recipe

• Flavor: Roasted pesto broccoli has a savory and nutty flavor that comes from the combination of roasted broccoli and pesto sauce. The roasting process caramelizes the broccoli and enhances its natural sweetness.

• Nutritious: Broccoli is a nutrient-dense vegetable that is rich in fiber, vitamins, and minerals. 

• Easy to make: Roasting broccoli is a simple and easy cooking method that requires minimal prep time. 

• Versatile: Roasted pesto broccoli can be served as a side dish, added to salads, or used as a topping for pizzas and pastas.

• Low-carb: Roasted pesto broccoli is a great low-carb alternative to traditional pasta dishes, making it a great option for those on a low-carb or keto diet.

• Gluten-free: Roasted pesto broccoli is a gluten-free dish that can be enjoyed by a wide range of dietary preferences and restrictions.

Looking for more recipes? Here are some of my favorites:

• Vegan Artichoke Spinach Dip
• Cassava Crackers
• Pear Pecan Green Salad
• Summer Vegetable Rolls with Peanut Sauce
• Homemade Vegan Jerky

Ingredients and substitution notes 

• Broccoli. Fresh broccoli is the main ingredient in this recipe, but you can substitute it with other cruciferous vegetables such as cauliflower or Brussels sprouts.

• Basil. Fresh basil leaves are a key ingredient in pesto sauce. You can substitute it with other fresh herbs such as parsley, cilantro, or mint.

• Spinach. Fresh spinach leaves are a great addition to pesto sauce, but you can substitute it with other leafy greens such as kale, arugula, or collard greens.

• Pine nuts. Pine nuts are a traditional ingredient in pesto sauce, but you can substitute them with other nuts such as almonds, walnuts, or cashews.

• Garlic. Fresh garlic adds a pungent and aromatic flavor to pesto sauce. You can substitute it with garlic powder.

• Crushed red pepper. Adds a spicy kick to the pesto sauce. You can adjust the amount of crushed red pepper to your liking or omit it entirely.

• Nutritional yeast flakes. Nutritional yeast flakes add a cheesy and nutty flavor to the pesto sauce.

• Lemon juice. Adds acidity and brightness to the pesto sauce. You can substitute it with other citrus juices such as lime.

• Salt. Enhances the flavor of the pesto sauce. You can adjust the amount of salt to your liking or use a low-sodium alternative.

• Olive oil. Extra-virgin olive oil is the preferred oil for pesto sauce, but you can substitute it with other oils such as avocado oil or sunflower oil.

• Use fresh broccoli: Fresh broccoli will roast more evenly and have a better flavor than frozen broccoli. Look for broccoli with tight, dark green florets and firm stems.

• Cut the broccoli into even-sized florets: Cut the broccoli into evenly sized florets to ensure that they roast evenly.

• Roast the broccoli until tender and crispy: Roast the broccoli for 20-25 minutes, or until the florets are tender and lightly browned on the outside. Check the broccoli regularly to ensure that it doesn’t burn.

• Add extra ingredients as desired: Don’t be afraid to experiment with different ingredients and add-ins to customize the recipe to your liking.

• Serve immediately: Serve the roasted pesto broccoli immediately after tossing it with the sauce to ensure that it stays warm and crispy.

Make ahead of instructions and storage

Make ahead instructions: You can roast the broccoli in advance and store it in an airtight container in the refrigerator for up to 2 days. 

Store leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat the broccoli in the oven before serving.

Storing Pesto:

Store the pesto sauce separately: If you’re making the dish ahead of time, store the pesto sauce separately in an airtight container in the refrigerator. When ready to serve, toss the pesto sauce with the roasted broccoli.

Freeze the Pesto Sauce:

If you have extra pesto sauce, you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw the sauce in the refrigerator overnight before using.

Don’t freeze the roasted broccoli: Roasted broccoli doesn’t freeze well and can become mushy when thawed.

Roasted Pesto Broccoli Serving Suggestions 

• Side dish: Roasted pesto broccoli makes a delicious side dish for any meal. 

• Appetizer: Serve the roasted pesto broccoli as a tasty appetizer at your next party or gathering. Place toothpicks in the florets for easy eating.

• Salad: Toss the roasted pesto broccoli with fresh greens and cherry tomatoes for a delicious and healthy salad.

• Pasta dish: Serve the roasted pesto broccoli with your favorite pasta and a sprinkle of vegan parmesan cheese for a hearty and satisfying meal.

• Grain bowl: Add the roasted pesto broccoli to a grain bowl with quinoa, brown rice, or farro. Top with avocado, sliced almonds, and a drizzle of olive oil.

• Bruschetta topping: Serve the roasted pesto broccoli as a topping for bruschetta. Spread some vegan cheese on a baguette slice and top with the roasted broccoli.

• Sandwich or wrap filling: Add the roasted pesto broccoli to a sandwich or wrap with some avocado, and hummus.

FAQs

Can I make the pesto sauce without nutritional yeast flakes? 

Yes, you can omit the nutritional yeast flakes if you don’t have them or if you don’t like the flavor. The nutritional yeast flakes add a cheesy and nutty flavor to the sauce, but it will still taste delicious without it.

Can I use a different type of nut instead of pine nuts? 

Yes, you can use any type of nuts you prefer, such as walnuts, almonds, or cashews. They will add a different flavor and texture to the pesto sauce, but it will still be delicious.

Can I use frozen broccoli instead of fresh broccoli? 

While fresh broccoli is recommended for this recipe, you can use frozen broccoli if that’s all you have on hand. However, keep in mind that frozen broccoli may become more watery and not roast as evenly as fresh broccoli.  If using frozen broccoli, thaw it completely and pat it dry with paper towels before roasting.

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