Total Time
Prep 10 mins
Cook 0 mins

This is a recipe of Bert Greene's that I make all the time. If you love pesto, you will love this recipe! I use it on hot pasta and rice, as a base for pizza, as a tasty dressing for cooked veggies like potatoes, green beans and zucchini. Let your imagination run wild and reap the benefits of those extra vitamins in the raw broccoli.

Ingredients Nutrition


  1. In a food processor, place all ingredients, except the Parmesan, and blend until smooth.
  2. Remove to a bowl and stir in the Parmesan cheese.
  3. Makes about 2 1/2 cups and can be kept refrigerated in a covered jar for about a week.
  4. This pesto can also be frozen, but leave out the Parmesan cheese until after defrosting.


Most Helpful

Was curious about this because of the broccoli and wanted to get the bonus of the extra vitamins, it was very good, still had the classic pesto flavor. I did use the pine nuts, was afraid the walnuts could leave a bitter after taste.

Pets'R'us June 22, 2003

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