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Broccoli Pesto Pasta

This Broccoli Pesto Pasta is an extra-nutritious take on the traditional pesto recipe. The broccoli provides calcium, vitamin C, and vitamin K while the nutritional yeast is a great source of vitamin B12. Our kids love this simple, healthy pasta recipe!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner
Cuisine: American
Keyword: broccoli pesto pasta
Author: Alex Caspero and Whitney English

Ingredients

  • 1 heaping cup of broccoli florets (blanched)
  • 1/2 cup fresh basil (or parsley)
  • 1/3 cup extra virgin olive oil
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces cooked pasta or other grains

Instructions

  • Blanch broccoli florets for 30 seconds, then place in ice water.
    1 heaping cup of broccoli florets
  • Drain and place in a food processor along with basil (or parsley), extra virgin olive oil, nutritional yeast, lemon zest, lemon juice, garlic cloves, salt and pepper.
    1/2 cup fresh basil (or parsley), 1/3 cup extra virgin olive oil, 1 Tablespoon nutritional yeast, 1 teaspoon lemon zest, 2 Tablespoons lemon juice, 2 garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon pepper
  • Pulse until combined and desired texture is reached.
  • Toss with 8 ounces of cooked pasta or other grains.

Notes

  • Nutritional yeast is a safe and nutrient-rich food for most people, including kids.  But there are certain groups that may need to avoid nutritional yeast or choose unfortified varieties.  First, if your baby has an MTHFR genetic mutation, we would recommend using unfortified nutritional yeast.  This is because fortified versions have had folic acid, the synthetic version of vitamin B9, added to them. Having the MTHFR mutation causes an impaired folic acid metabolism.  Kids who have a yeast allergy may also want to avoid nutritional yeast, just to err on the side of caution.