This creamy broccoli sauce is perfect for pasta, and so easy to make. Blitzed with walnuts and lemon juice, it is packed with goodness and delicious too!
🍴Why you will love this recipe
This delicious sauce tastes so creamy you won't believe it doesn't have a tub of double cream in it! In fact it is made from the simplest of ingredients - broccoli, lemon, walnuts and olive oil.
It is a sauce quickly whizzed up in a blender or food processor, so there's no faffing with flour or stirring until your arm aches!
The sauce has a lemony zing, and is perfect stirred through pasta, delicious poured over vegetables, or can be served as a creamy side to pretty much any main course you like.
📝 What you need
Broccoli is the star of the show, and gives this sauce its delicious creamy texture. You wouldn't believe that a humble stalk of broccoli could create such creaminess, but it does!
Walnuts are delicious in this pesto-style sauce, and add to the velvety texture. Do leave the blender running for at least a minute or two until the sauce is smooth, or your sauce will have a nutty texture. If you like the walnuts in this sauce you might also enjoy my Cavolo Nero Pasta with Ligurian Walnut Sauce.
Lemon adds a fresh and citrussy zing which cuts through the rich sauce.
Olive oil Use a good-quality extra-virgin olive oil here, as you would in a pesto.
👩🏽🍳 How to make your Broccoli Sauce
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Cut the broccoli into florets and slice the stalk. Boil for 4-5 minutes until just soft.
Tip the broccoli into a blender or food processor and add the walnuts, lemon juice, garlic and olive oil. Blitz for a minute or two until completely smooth, then add water until the broccoli sauce has a thick pouring consistency. Season well. Reheat in the saucepan then serve.
🔪 Top Tips & FAQs
This broccoli sauce should be super-smooth, so do leave the blender running for a minute or two until the walnuts are smooth.
The consistency of your sauce is up to you, depending on how you will serve it. Add more water for a runnier sauce, of if you want to thicken it up again, just bubble for a minute or two in the saucepan.
Yes this sauce freezes really well. Freeze in individual portions then reheat in the microwave or in a saucepan. You may need to adjust the consistency when it defrosts, adding a little water. Don't forget to taste and adjust seasoning again too - sometimes flavours can change when frozen.
Stored in an airtight container the sauce will keep for 3-4 days in the fridge. You may need to add a little water when reheating if it has become too thick.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Broccoli Sauce with walnuts and lemon
For the pesto
- 1 broccoli
- 75 g walnuts
- 2 cloves garlic
- 1 lemon juice
- 2 tablespoon olive oil
- Bring a large saucepan of water to the boil.
- Cut the broccoli into florets, and remove the woody end and skin from the stalk and slice it. Boil the broccoli and stalk for 4-5 minutes until just soft. Drain and tip into a blender or food processor.
- Add the walnuts, garlic, lemon and olive oil to the blender with the broccoli and blitz to a smooth paste.
- Season generously with salt and pepper, then add a little water, blitz again, and continue adding more water until it reaches a sauce-like consistency.
- Tip the sauce back into the saucepan, then heat through until piping hot. Serve with pasta, vegetables or any main course dish.
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