That’s right, you heard me. BROCCOLI pesto. Bright and colorful cheesy deliciousness spooned over your favorite pasta, sprinkled with parmesan cheese and loaded with good and good for you green veggies. And it takes all of 20 minutes to put the whole thing together, which makes it not only delicious but super-speedy, which is my absolute favorite combination of things. But let’s get back to the whole broccoli part of the pesto thing for a sec, shall we?
For the most part, fall is one of my favorite things. I get to take out all my sweaters that I forgot I even owned during the summer. The Southern husband starts making us cozy little fires in our back yard fire pit that we can snuggle in front of with a glass of red wine. The back yard is a glorious riot of this….
My cheery, overflowing barrels of basil plants. My other herbs can hang in there for a while, but the second things start getting chilly, the basil immediately admits defeat and keels over. It’s a sad, sad day.
However! I figure if it’s green, it’s worth trying to make into pesto, and so enter broccoli to the rescue! Boil or steam it up until it is just tender – you want a little bit of crispness left in it for substance. Now save a few florets for garnish and pop the rest into your food processor with some parsley (which will keep bravely growing pretty much until the snow flies), some olive oil, a little parmesan cheese and some almonds, along with a sprinkle of salt and pepper. Push the on button and let it rip for about 30 seconds until everything is smooth and green.
In the meantime, cook up whatever pasta catches your fancy. Regular spaghetti is just fine, and I also like orechiette, which looks like little pasta cups just perfect for holding broccoli pesto. If you are looking for a more substantial supper, tortellini or ravioli will work just fine. Whatever your pasta choice, make sure you save a little of the pasta water to mix in with the pesto, just to make it nice and saucy. Drizzle the pesto over and around the pasta. Be generous.Print
- 1 bunch of broccoli, cut into small florets
- 1 cup fresh parsley
- 1/2 cup olive oil
- 1/8 cup raw almonds
- 1/3 cup fresh Parmesan, plus extra for garnish
- Salt and pepper
- 8 ounces pasta (your choice of what kind, anything from spaghetti to ravioli!)
- Boil or steam the broccoli until crisp-tender, about 3 minutes. Reserve a few of the florets for garnish.
- Cook the pasta in heavily salted water according to package directions. Save a 1/2 cup of the pasta water before draining.
- Place broccoli, parsley, oil, nuts and Parmesan into food processor. Process until smooth, about 30 seconds. Season to taste with salt and pepper.
- Thin the pesto with pasta water as needed to make a light sauce. Spoon over and around pasta, garnish with cheese and reserved florets and serve!