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Tortellini with Broccoli Pesto

A twist on the traditional basil pesto, broccoli and parsley make this pesto just as green and equally tasty.

Tortellini with Broccoli Pesto


  • 455 g (1 pound) broccoli florets
  • 20 g (1 cup) Italian flat leaf parsley
  • 60 ml (¼ cup) olive oil
  • 2 Tablespoons pine nuts, toasted
  • 20 g (1 cup) grated Parmesan cheese
  • 454 g (1 pound) cheese tortellini
  • 1 lemon, juiced and zested
  • salt and pepper, to taste


  1. Cook broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking tortellini.
  2. Place oil, pine nuts, Parmesan cheese, parsley, and broccoli into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 8.
  5. Blend for 30 seconds, using the tamper to press the ingredients into the blades.
  6. Cook the tortellini according to package directions. Drain and reserve 180ml (¾ cup) of the cooking liquid. Return the tortellini to the pot. Add the broccoli pesto and 60ml (¼ cup) of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.


For additional flavor, try adding a splash of white balsamic vinegar or some fresh raw garlic when blending the vegetable mix.

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