Green Pasta Sauce

This vibrant green pasta sauce is a flavorful twist on classic pesto! Made with broccoli, basil, garlic, and parmesan, this creamy, nutrient-packed sauce is perfect in this easy weeknight dinner.

It’s no secret that I love pesto sauce, but this green pasta sauce is extra special! We punch up the nutrition, fiber, and flavor in a classic basil pesto by adding fresh broccoli. This creates a vibrant green sauce that is amazing with pasta, grilled meats, potatoes, and so much more!

Why you will love this recipe:

• Easy – If you can operate a food processor and boil water, you can make this delicious meal! This recipe is great for beginner cooks, busy families, and those who want dinner without a lot of effort.
• Healthy – Broccoli is an anti-inflammatory food rich in key nutrients, especially Vitamins C and K. It’s great for your gut health and heart health, and may even reduce your chance of cancer! This sauce is a kid-friendly, convenient way to increase your broccoli intake.
• Meal Prep Friendly – This pasta sauce will last up to a week in the fridge, making it a great weekend meal prep task to make next week easier! Only about half of the sauce is used in this pasta recipe, so one batch can get you multiple meals or snacks of herby green goodness.

Green Pasta Sauce Ingredients

Here is a quick overview of what you will need. Scroll to the printable recipe card below for exact measurements.

• Broccoli florets and Basil leaves – These should be fresh, not frozen or dried.
• Garlic cloves, Parmesan cheese, and Slivered almonds – These flavorful ingredients complement the broccoli and basil while also providing wonderful texture. You can use whole almonds if you want, but the skins on the almonds can cause a less desirable texture to some.
• Olive oil, Lemon juice and zest, and Salt – These boost flavor and provide the liquid to help the sauce form. Use a high quality olive oil and fresh lemons if possible.

What do I need for the pasta dish?

• Pasta – Choose your favorite! Smaller varieties will have this on the table quicker as they cook faster. Gluten-free, protein-packed, or specialty pastas you prefer work great.
• Broccoli florets and Cherry tomatoes – For easy eating, I recommend chopping the broccoli into small, equal-sized florets and halving the cherry tomatoes.
• Chicken breasts – These should be cooked and cubed or shredded. You could use a rotisserie chicken, leftover grilled chicken, or any meal prepped chicken.

How to make green pasta sauce (plus the perfect summer dinner)

This recipe is super simple and great for beginners or busy folks! You will need a food processor and large pot. Here’s a step-by-step guide!

Blend the green sauce

In a large food processor, blend together your broccoli, basil, almonds, parmesan, lemon zest, lemon juice, olive oil, garlic, and salt. Blend together until smooth, but be sure to frequently take time to scrape down the sides and lid so things get well mixed.

Cook pasta and broccoli

In a large pot on the stove, cook your choice of pasta according to the package directions. When there is one minute of cooking time left, add the broccoli florets to the boiling pasta water. Once cooking time is over, drain the pasta and broccoli. Make sure to reserve 1/2 cup of the cooking liquid for the pasta.

Combine pasta, add-ins, and sauce

In the now-empty pot, stir together your 1 cup of broccoli pesto sauce with the reserved cooking liquid and halved cherry tomatoes. Stir for 2-3 minutes or until smooth and well combined. Return the pasta and broccoli to the pot, then stir in the chicken breast. Once every piece is well coated, serve immediately or refrigerate if you prefer it cold.

What to serve with green sauce pasta

This is a full meal in and of itself! If you want to stretch it further, start with a great summer appetizer like Jalapeno Poppers, a charcuterie board with pepper jelly, or some artichokes with butter. A simple salad on the side, maybe with a bit of Jalapeno Cornbread rounds out the meal nicely.

Storage Instructions

The sauce will last in the fridge up to a week when stored in an airtight container. The pasta with chicken, tomatoes, and broccoli will likely only last up to 4 days (also in the refrigerator in an airtight container). I have not tried to freeze this and would not recommend it as I assume the sauce would not have the most pleasant texture afterwards.

Tips and Suggestions:

• Try different flavors. If you like it spicy, consider tossing some jalapenos into the pesto. For deeper flavor, use roasted garlic instead of fresh.
• Reduce the carbs. Consider swapping the pasta out with zucchini noodles or spaghetti squash! You could even serve with parmesan keto chaffles on the side.
• Use your leftovers. A little less than half of the pesto is used in this recipe, so you have another 1+ cup to use elsewhere. Try it with eggs, on potatoes, even mixed into other sauces.
• Cover leftovers. The top of the sauce may discolor slightly as it sits in the fridge (though it still tastes delicious). To avoid this, lightly press plastic wrap over the top of the sauce to reduce surface area as much as possible.

More summer meals

• Easy Corn Chowder
• Summer Pasta Salad
• Greek Chicken Kabobs
• Cheesy Zucchini Nachos
• Loaded Balsamic Kale Salad