Smoky Charred Broccoli Almond Pesto Pasta with Lemon

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Charred Broccoli and Almond Pesto Pasta gets its depth from broccoli cooked hard and fast in a dry cast-iron skillet until the edges blacken, then tossed through a coarse almond pesto instead of the usual pine nut version.

The char does the work a grill would normally do. You don’t need one, just a hot 12-inch skillet and the patience to leave the broccoli alone for a few minutes so it actually browns instead of steaming.

I toast the almonds first, which changes the pesto from flat to nutty in about 4 minutes. Parmesan and lemon keep it from tasting heavy, and a splash of starchy pasta water loosens everything into a sauce that clings instead of pooling.

This comes together in about 40 minutes, most of it hands-off while the pasta boils. It eats like a full meal on its own, though I’ll add white beans or torn mozzarella when I want more protein.

Why You’ll Love This Recipe

• Gets grill-style char flavor from a stovetop skillet
• Coarse almond pesto skips pine nuts and stays budget friendly
• Ready in about 40 minutes with minimal cleanup
• Eats like a full meal, no protein required

Ingredient Notes

• broccoli: Cut florets small and uniform so they char at the same rate. Peeled, thin-sliced stalks work too if you don’t want to waste them.
• almonds: Raw whole or sliced almonds both toast fine. Skip pre-roasted salted almonds since they throw off the seasoning balance.
• parmesan: Grate it yourself off a block for better melt into the pesto. Pre-shredded bags turn gritty in the food processor.
• basil: Pack the leaves loosely when measuring. Slightly wilted basil still works fine if it’s blitzed right away.
• pasta: Casarecce or fusilli hold pesto in their curves. Long noodles like spaghetti work too, but the sauce slides off more.
• lemon: Zest it before juicing, a juiced lemon is much harder to zest cleanly.

Smoky Charred Broccoli Almond Pesto Pasta with Lemon

Broccoli charred hard in a dry skillet, tossed with a coarse toasted almond pesto and short pasta, ready in about 40 minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Pasta

Cuisine: Italian-inspired

Calories: 609

Ingredients Method Notes

Ingredients

  

For the Charred Broccoli

• 500 g broccoli florets about 1 large head, cut into small even florets
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper freshly ground

For the Almond Pesto

• 50 g raw almonds whole or sliced
• 2 cloves garlic
• 40 g fresh basil leaves about 2 cups, loosely packed
• 30 g parmesan grated, plus more for topping
• 1 tsp lemon zest
• 1 1/2 tbsp lemon juice about 1/2 lemon
• 75 ml olive oil 1/3 cup
• 1/4 tsp salt plus more to taste

For the Pasta

• 340 g short pasta casarecce or fusilli, 12 oz
• 1 tbsp salt for pasta water
• 1/4 tsp red pepper flakes optional, for topping

Method

 

Char the Broccoli

1. Heat a 12-inch / 30 cm cast-iron skillet over high heat for 2 minutes, until it's smoking hot.
2. Toss the broccoli florets with 2 tbsp olive oil, salt, and pepper. Add to the skillet in a single layer, working in two batches if needed, and let sit untouched for 3 to 4 minutes until deeply blackened on one side.
3. Flip the florets and char the other side for 2 to 3 minutes. Transfer to a plate.

Make the Almond Pesto

1. Toast the almonds in the same dry skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant. Let cool for a couple of minutes.
2. Pulse the toasted almonds, garlic, basil, parmesan, and lemon zest in a food processor until coarsely chopped.
3. With the processor running, stream in the 75 ml olive oil until the pesto is thick but pourable. Season with the lemon juice and salt, taste, and adjust.

Cook the Pasta and Combine

1. Bring a 6-quart / 5.7 L pot of salted water to a boil. Cook the pasta according to package instructions, about 10 to 11 minutes, until al dente.
2. Reserve 1 cup / 240 ml of pasta water, then drain the pasta.
3. Return the hot pasta to the pot and toss with the almond pesto, adding pasta water a splash at a time until the sauce coats the noodles.
4. Fold in most of the charred broccoli, reserving a handful for topping.
5. Divide between bowls, top with the reserved broccoli, extra parmesan, and red pepper flakes if using. Serve right away.

Notes

• Char broccoli in batches if the skillet is crowded, single-layer contact matters most.
• Toast almonds before blending, raw almonds taste flat in the pesto.
• Save pasta water before draining, you need it to loosen the sauce.
• Grate parmesan fresh, bagged shredded cheese turns gritty in the pesto.

Tips for Success

• Let the broccoli sit untouched for 3 to 4 minutes per side so it chars instead of steaming.
• Toast the almonds in the dry skillet before pulsing them, it changes the pesto’s flavor completely.
• Reserve at least 1 cup / 240 ml pasta water before draining, you’ll need it to loosen the pesto.
• Work the broccoli in two batches if your skillet is crowded, single-layer contact is what gives the char.
• Taste the pesto before tossing it with pasta and adjust the lemon juice, almonds mute acidity more than pine nuts.

Variations

• Swap almonds for toasted walnuts or pistachios for a different fat profile and color in the pesto.
• Add a can of drained white beans or torn fresh mozzarella after tossing for a heartier, protein-forward version.
• Use gluten-free casarecce and check your parmesan label to make this fully gluten-free without changing the method.

Storage and Reheating

Charred Broccoli and Almond Pesto Pasta keeps in an airtight container in the fridge for 3 to 4 days. The broccoli softens a bit as it sits, but the pesto still tastes bright.

Reheat gently in a skillet over medium-low with a splash of water or olive oil for 3 to 4 minutes, stirring, just until warmed through. Skip the microwave if you can, it turns the pesto oily and separates the sauce.

The pesto itself keeps separately for up to 5 days in the fridge under a thin layer of olive oil, or freezes in a sealed container for up to 2 months. I make a double batch of pesto on the weekend and only char broccoli and boil pasta fresh on busy nights.

Serving Suggestions

Charred Broccoli and Almond Pesto Pasta eats like a full meal on its own, but a simple green salad with a sharp vinaigrette cuts through the richness of the pesto.

Serve it warm with extra grated parmesan and a few more red pepper flakes at the table. Grilled chicken thighs or seared shrimp on the side turn it into a bigger dinner if you want more protein.

A glass of cold white wine, something dry like Vermentino or Pinot Grigio, matches the char and lemon well.

FAQ

Why isn’t my broccoli charring in the skillet?

Your broccoli isn’t charring because the skillet wasn’t hot enough or the pan is crowded. Cast iron needs a couple of minutes over high heat before the florets go in, and they need direct, single-layer contact with the surface, not a pile that steams instead of browns. Work in two batches if your 12-inch skillet can’t hold 500 g in one layer.

Can I use walnuts instead of almonds in this pesto?

Yes, walnuts work well and taste slightly more bitter and earthy than almonds. Toast them the same way, about 3 to 4 minutes in a dry skillet, and pulse them into the pesto exactly as you would the almonds. Pistachios are another good swap if you want a brighter green color.

Can I make the almond pesto ahead of the pasta?

Yes, the pesto keeps in the fridge for up to 5 days if you press a thin layer of olive oil over the top to stop it from browning. Char the broccoli and boil the pasta fresh, then toss everything together right before serving. It also freezes for up to 2 months in a sealed container.

What goes with Charred Broccoli and Almond Pesto Pasta besides a salad?

Grilled chicken thighs or seared shrimp turn this into a bigger dinner if you want more protein alongside the pasta. A dry white wine like Vermentino or Pinot Grigio matches the char and lemon in the pesto. Garlic bread also works if you want something to mop up extra sauce.

Is Charred Broccoli and Almond Pesto Pasta vegetarian, and can I make it vegan?

Yes, it’s vegetarian as written since the only animal product is parmesan in the pesto. Swap in 2 to 3 tbsp of nutritional yeast for the parmesan and it’s fully vegan, the pesto loses a little salt so taste and adjust before tossing with the pasta.

What’s the difference between this pesto and traditional basil pesto?

This pesto swaps pine nuts for toasted almonds, which gives a firmer bite and a slightly sweeter, nuttier flavor than classic Genovese pesto. The method is the same, basil, garlic, cheese, and oil pulsed together, just with a different nut. It’s also coarser, meant to cling to charred broccoli rather than coat delicate noodles smoothly.

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