Broccoli-Walnut Pesto with Lime

Weekly Recipe: 
Broccoli packs a powerful nutritional punch, with plenty of vitamin C and folate, and the walnuts contribute beneficial omega-3s. I like the added depth of flavor the anchovies provide—they don’t taste fishy in this recipe and they do contribute more healthy fats—but omit them if you wish.


3 cups fresh broccoli, separated into florets, stems chopped

2 anchovy fillets, canned or jarred (optional)

1/3 cup walnuts

2/3 cup water, vegetable or low-salt chicken stock (more if necessary for consistency)

1/2 cup fresh basil leaves, or substitute parsley

2 cloves garlic

2 tablespoons olive oil

2 tablespoons fresh squeezed lime juice (or lemon juice)

1/2 teaspoon salt (less if you use anchovies)

Fresh ground pepper to taste


1. Steam broccoli over water or stock in a covered saucepan, about 5 minutes. Do not overcook—it should be bright green.

2. Remove broccoli from pot with a slotted spoon, and put into a blender or food processor.

3. Add remaining ingredients to the blender container and process until smooth. For a thinner consistency, add more water or stock, a tablespoon at a time. Adjust seasoning, adding salt, pepper, or more lime juice to taste.

4. Serve warm over cooked whole-wheat pasta sprinkled with crushed, roasted walnuts, if desired. Or use as a spread on sandwiches or as a dip for fresh vegetables.

4 servings as a topping for pasta