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Pesto Broccolini

Pesto Broccolini // Karista's Kitchen

Some recipes garner a surprising response.  This little platter of Pesto Broccolini got loads of love on my Instagram and Facebook page which honestly, sort of surprised me.

So, I decided to post it here.  It’s just a simple side that I toss together when I’m in a hurry but I want something fresh and delicious to serve with my dinner entrée.

I was preparing a stuffed trout dish Monday night and I happened to have several bunches of Broccolini, which I typically pair with pasta or Gnocchi.  But Monday night I decided to serve it a la carte tossed with some basil pesto I had made the day before.  Voila! Pesto Broccolini.

This is something I also do with blanched broccoli or cauliflower, sautéed or grilled zucchini and on occasion, roasted baby red potatoes and carrots.  It allows me to serve a fresh seasonal side with minimal fuss – because minimal fuss is important when the day is long and dinner is late.

And who doesn’t love a crisp tender veggie lightly bathed in a spicy and herb laced pesto?  Even my picky eater loves this gorgeous Pesto Broccolini side dish.  If you don’t have the time to knock out a homemade pesto,  just buy one.  There are many excellent, high quality pesto’s in the market these days – many without any preservatives and made exclusively with extra virgin olive oil and fresh herbs.

Here’s to making dinner fresh, simple and delicious! Cheers!


Pesto Broccolini
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2 ratings

Serving Size: 4-6

Pesto Broccolini


  • 1 1/2 - 2 lbs Broccolini, trimmed and larger stalks halved
  • 1/2 - 1 cup Basil Pesto (prepared or homemade)
  • Salt and freshly cracked black pepper to taste
  • 1/4 cup fresh grated parmesan
  • Squeeze of lemon juice


  1. Fill a large pot with water and heat over high heat. Once the water has reached a boil, add about one tablespoon of salt. Then add the broccolini.
  2. Let the broccolini cook for 2 1/2 - 3 minutes for crisp tender or 4 -5 minutes for tender. Drain in a colander and then place in a bowl and toss gently with 1/2 cup of pesto or more if needed. Drizzle with a squeeze of lemon and season to taste with salt and pepper.
  3. Place on a platter and sprinkle with freshly grated parmesan. Serve immediately.


For this recipe, I don't place the broccolini in an ice bath once it's cooked as I'm usually serving this right away. If I were going to hold the dish for a few minutes, I'd prepare a bowl with ice and water and let the broccolini rest for a few minutes in the ice bath after cooking, before tossing it with pesto. If you do decide to let it rest in the ice bath, gently heat the pesto before tossing with the broccolini so the dish is warm when served.

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  • Reply
    August 12, 2015 at 11:55 am

    So glad you shared this – sometimes it seems like the hardest part of dinner is coming up with a vegetable side that doesn’t take an hour and that everyone (even picky kiddos) will enjoy! So pretty and fresh!

    • Reply
      August 13, 2015 at 10:42 am

      I agree Jess. Sometimes the hardest part of dinner is the healthy side dish. Pesto and parmesan over veggies seems to do the trick 🙂

  • Reply
    Coco in the Kitchen
    August 12, 2015 at 3:46 pm

    This looks so yummy.
    Put pesto on my shoe and I’ll eat it!

    • Reply
      August 13, 2015 at 10:42 am

      Hahaha! I feel the same. 🙂

  • Reply
    August 21, 2015 at 7:14 am

    So happy you decided to share! It’s absolutely gorgeous and I have some broccoli rabe from my CSA box in the kitchen just waiting for this recipe 🙂

    • Reply
      August 21, 2015 at 7:53 am

      You are so welcome! It’s such a fun and delicious recipe and so easy! I love easy! 🙂

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