Vegan Lemon and Broccoli Pesto

Vegan Lemon and Broccoli Pesto served over pasta in a white bowl
  • 4 servings
  • 5 minutes to prepare
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  • 1 broccoli head, broken into florets
  • 50g pine nuts
  • 2 cloves garlic, crushed
  • 2 lemons, zest and juice
  • 30g basil
  • Olive oil
  • Salt and pepper


An easy to prepare broccoli pesto pasta sauce that’s packed full of zingy lemon flavour and suitable for vegans.

  1. Combine the ingredients apart from the olive oil into a food processor and blitz. Slowly drizzle the olive oil until you have a smooth sauce consistency. Season to taste, then stir into freshly cooked pasta and serve.

Chef’s Tip

For a cheesy edge, try adding a sprinkling of nutritional yeast flakes.