Broccoli Pesto Pasta Recipes

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BROCCOLI PESTO



Broccoli Pesto image

This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.

Provided by Jeanine Donofrio

Categories     Component

Number Of Ingredients 13

1 heaping cup very small broccoli floret pieces
½ cup fresh basil or parsley
⅓ cup extra-virgin olive oil
¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 garlic cloves
½ teaspoon sea salt
Freshly ground black pepper
8 ounces pasta (cooked al dente)
2 tablespoons toasted pine nuts
Red pepper flakes (to taste)
Additional Parmesan or Vegan Parmesan

Steps:

  • Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
  • Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
  • If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

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