Almond Broccoli Pesto Pasta Recipe with Chicken


Broccoli Pesto:
  • 4 cups broccoli florets and stems (8 oz /250g)
  • 4 cloves garlic
  • ½ cup olive oil
  • ¾ cup parmesan cheese, shredded
  • Zest from 2 lemons (2 tablespoons)
  • Juice from 1 lemon (2.5 tablespoons)
  • ¾ teaspoon salt
  • ½ cup slivered almonds
  • 1 cup basil leaves
Broccoli Pesto Pasta:
  • 8 oz uncooked pasta of your choice
  • 1.5 cups broccoli florets, cut into very small pieces
  • 1 cup broccoli pesto (recipe above)
  • 1.5 cups cherry tomatoes, halved
  • 2 chicken breasts, cooked and cubed (see this post for baking instructions)


Broccoli Pesto
  1. In the base of a 7-cup food processor fitted with a steel blade, combine all of the pesto ingredients.
  2. Blend until smooth, you will need to scrape down the sides and lid several times with a spatula.
  1. Cook pasta according to package directions.
  2. When one minute of cook time remains, add the broccoli florets to the pasta water.
  3. Drain pasta and broccoli, reserving ½ cup of the cooking liquid.
  4. Combine 1 cup of broccoli pesto with the cooking liquid and cherry tomatoes, and stir for 2-3 minutes, until smooth.
  5. Return the pasta and broccoli to the pot along with the chicken breast, and stir until coated.

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