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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) extra virgin olive oil
  • 2 Tablespoons pine nuts, toasted
  • 100 g (1 cup) soy parmesan, or parmesan cheese
  • 454 g (1 pound) tortellini pasta
  • 1 lemon, juiced and zested
  • ¼ teaspoon salt, optional
  • ¼ teaspoon ground black pepper, optional


  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, lemon juice and zest, and broccoli into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to Variable 8. Blend for 30 seconds, using the tamper to press ingredients toward the blades.
  4. Cook the tortellini according to package directions. Drain and reserve ¾ cup of the cooking liquid. Return the tortellini to the pot. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. Add more water as needed to loosen the sauce.

Chef's Notes

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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