A wonderful way to sneak in veggies for your family without them knowing, and using the whole broccoli head to ensure no food goes to waste. This homemade pesto is fresh and full of flavour and stirs beautifully through any type of pasta.
Broccoli Pesto Pasta
- 500g dried pasta
- 12 basil leaves
- 240g broccoli (approx.1 head)
- 40g pine nuts
- 70ml extra virgin olive oil
- 1 lemon
- 4 garlic cloves
- 25g dairy free parmesan
- Pinch of chilli flakes
Begin by adding the heating a saucepan of water on a medium heat. Cut the broccoli into florets and the stem into chunks and boil for 10 minutes
Remove the broccoli from the pan and place into the blender – leaving the water in the pan
Now add to the pasta to the broccoli water and cook as per instructions
Add the basil leaves, pine nuts, olive oil, juice from the lemon, garlic cloves and cheese to the broccoli in the blender and blend until the pesto is formed
Drain and rinse the pasta with cold water, and then stir through the pesto. Garnish with more fresh basil, pine nuts and chilli flakes and enjoy!