Broccoli Pesto Pasta
By Ocado
Published on 09 February 2026
Dairy-free, nut-free and 1 of your 5-a-day. Swapping pine nuts for sunflower seeds gives this sauce a creamy texture while keeping it friendly for school lunchboxes and much cheaper. It’s a vibrant, clever way to pack more greens into a family favourite without compromising on flavour.
Time and servings
30 minsTotal time
10Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 500g broccoli
- 30g basil
- 100g sunflower seeds
- 1 lemon, juiced
- 50ml olive oil
- 500g wholewheat fusilli
- 300g cherry tomatoes, quartered
Method
Step 1
Roughly chop the broccoli, then steam for 5 mins until just tender. Allow to cool in a colander.Step 2
Once cooled, put the broccoli, basil, sunflower seeds and lemon juice in a blender. Blitz briefly, then add the olive oil. Season with salt and pepper and blitz again until smooth. If needed, add a splash of water until you reach the desired consistency.Step 3
Cook the pasta according to pack instructions. Drain and rinse under cold water.Step 4
Mix through the pesto and tomatoes.