For the Broccoli Walnut Pesto
- 1 cup fresh basil leaves
- 1/2 cup walnuts
- 2 cups fresh broccoli florets
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
For the Pasta
- 1 pound pasta (penne, fusilli, or your favorite shape)
- 2 cups fresh broccoli florets
- Salt for pasta water
- Reserved pasta water (about 1/2 cup)
- Extra Parmesan cheese for serving
- Red pepper flakes (optional)
Instructions
1
Make the pesto: Add the basil, walnuts, broccoli florets, and garlic to a food processor. Pulse until coarsely chopped.
2
While pulsing, slowly drizzle in the olive oil until you reach your desired consistency. Transfer to a bowl and stir in the Parmesan cheese and lemon juice. Season with salt and pepper. Set aside.
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, about 2 minutes before it's completely done. Add the broccoli florets to the pot and cook together for the remaining 2 minutes.
4
Reserve about 1/2 cup of pasta water, then drain the pasta and broccoli.
5
Return the drained pasta and broccoli to the pot. Add the pesto and toss to coat, adding pasta water a little at a time to achieve your desired consistency.
6
Taste and adjust seasoning. Serve immediately with extra Parmesan cheese and a sprinkle of red pepper flakes if desired.
💡 Chef's Tips
- Broccoli in Pesto: Using broccoli in the pesto itself adds fresh flavor and reduces the amount of basil and nuts needed.
- Walnut vs. Pine Nuts: Walnuts are more budget-friendly than pine nuts and add a slightly earthier flavor to the pesto.
- Pasta Water is Magic: The starchy pasta water helps create a silky sauce. Add it gradually to get the right consistency.
- Fresh Ingredients: Use fresh basil for the best flavor. If not available, you can substitute 2 tablespoons of store-bought pesto.
- Cook Pasta Al Dente: Cook the pasta slightly less than directed to avoid mushiness when combined with the pesto.
- Make Ahead: The pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
- Protein Addition: Add grilled chicken, toasted pine nuts, or crispy chickpeas for extra protein.