Broccoli Pesto Pasta

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I love making my own pesto, it tastes so much better than anything shop-bought. In the Winter I use broccoli to bulk up the pesto, as basil is expensive and not in season. My daughter doesn’t always love eating broccoli: this recipe is an easy way to get her eating more. It’s not just good on pasta, it is delicious with roast chicken, grilled fish and dolloped on top of home-made pizza. This version is nut free too. 

 

Ingredients

  • 200g broccoli

  • 80g Parmesan, grated

  • 80g olive oil

  • 25g fresh basil leaves

  • Black Pepper

  • Squeeze of fresh lemon juice

  • To serve ~ pasta of your choice and extra Parmesan

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Prep the broccoli by breaking off the florets in even sizes. Steam the broccoli until cooked through but still with a little bite.

In a blender blend the cooked broccoli, Parmesan, olive oil and basil. Blend until combined, but still with a little bit of texture. Season with black pepper and you can also add a squeeze of fresh lemon to sharpen the flavours. 

Stir through cooked pasta and serve, with an extra grating of Parmesan cheese. 

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pastaMiriam Cooper