Those of you who follow me on instagram might have seen a photo from this series a loooong time ago. Alas, here is the recipe.
This broccoli pesto is a tried and true recipe that both my mom and I have been making for years. The pesto is one of the few pasta accompaniments I know of that goes as well with long-cut pastas as with short-cut ones. It’s also a relatively healthy alternative to, say, a cheese sauce. And it’s vegetarian. Try it for your next pasta night! You won’t regret it – I promise.
(Yield: 6 servings)
3 c broccoli florets
1 garlic clove, roughly chopped
1/2 c parmesan cheese
1/4 c olive oil
1/2 c toasted walnuts
1 tbsp lemon juice
3/4 lb pasta any kind, cooked al dente in salted water according to package directions
Salt, freshly ground black pepper
Procedure: Bring a medium pot of water to a boil. Season with 1 tbsp of salt and add broccoli. Cook for exactly 3 min. Drain broccoli and place into food processor along with garlic and nuts. Pulse until pureed, occasionally scraping down sides. With the motor running, add lemon juice, a pinch of salt and 1/2 tsp black pepper, and stream in oil. When incorporated, remove blade and stir in cheese by hand. Taste and re-season if necessary. Combine with hot pasta and 2 tbsp of pasta cooking water. Stir until incorporated. Serve hot; garnish with more cheese if desired. (Reheat leftovers in a skillet with butter and cook with a beaten egg for a quick, carbonara-style dish).