• 2 cups broccoli florets, stem removed
  • 1-2 cloves garlic, chopped
  • 1/2 cup basil leaves, lightly packed
  • 1/4 cup walnuts
  • Freshly ground black pepper
  • 3-4 Tbsp. extra virgin olive oil
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Salt, if desired


  1. Place the broccoli, garlic, basil and nuts in a food processor or blender. Add 4 or 5 grinds of pepper. Puree until the broccoli is finely ground but still grainy.
  2. With the motor running, drizzle in just enough of the oil to make the mixture spreadable and soft enough to use as a dip. Scrape down the sides of the bowl and blend 15 seconds longer. Transfer the pesto to a bowl.
  3. Mix in the cheese and season to taste with salt, if desired. Cover tightly and refrigerate 2 hours before serving to allow the flavors to meld. This pesto keeps up to 2 days if stored tightly covered in the refrigerator.
  4. To use with crostini, spread 1 to 2 tablespoons pesto on each slice of grilled or toasted bread (preferably whole-wheat Italian).


Makes enough for 8-12 crostini or as a dip with sliced raw vegetables such as carrots and red, orange, or yellow bell peppers.

Recipe Yield: Makes 1 cup of pesto.

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 43
Fat: 4 grams
Sodium: 22 milligrams
Protein: 1 grams
Carbohydrates: 0 grams

Diabetic Exchanges

1 Vegetable, 1/4 Medium-fat Meat

Recipe and image appear courtesy of American Institute for Cancer Research.