The broccoli pesto is a tasty cream perfect for seasoning any type of pasta and easy to make. Add all ingredients into a blender: cooked broccoli, grated Parmesan cheese that gives the umami flavor, basil to give fragrancy, pine nuts and almonds to give a crispy touch.
The broccoli pesto is tasty and delicious and will also be appreciated even by those who do not like these vegetables.
- short pasta (penne,bow ties,zita cut,orecchiette) -
- broccoli 2 small heads -
- 1/2 clove garlic -
- 1/4 c nuts (pine nuts, and/or walnuts and/or pecans) -
- 1 c grated parmigiano -
- 1 c fresh basil leaves -
- 1/4 c XV olive oil -
- 1/2 Tbs sea salt (more if not sea salt) -
- black pepper -
Note: remember to keep the water where you cooked the broccoli because you'll use it to cook the pasta.
Separate florets from broccoli stalk, (don't discard the stalks, keep for making a vegetable soup), wash and cook florets, cook in a large pot of boiling salted water till almost soft, about 8 minutes. Keep the water. Using a slotted spoon or mesh spider, drain broccoli (keep all water) and transfer to the processor bowl.
Add pasta to same pot of boiling water (add more water if necessary, and adjust salt) and cook until al dente (2-3 minutes less than indicated on the box).
While pasta cooks, transfer broccoli to a food processor and add nuts (pecans, and/or pine nuts and/or walnuts), garlic, Parmesan, basil, oil, 1/3 c. of broccoli water, salt and pepper. Then process until smooth and creamy.
Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly.
NOTE: Broccoli pesto can be made up to 1 day ahead. Let cool, then press plastic wrap directly on surface before covering to avoid discoloration and chill.