Broccoli is delicious, nutritious and versatile. Use it as the hero ingredient in this fantastic chunky pesto with a twist.
- Cook pasta in a saucepan of salted boiling water until al dente. Drain and return to pan.
- Meanwhile, cook broccoli in a saucepan of salted boiling water for 5 minutes or until tender. Drain and set aside to cool slightly. Process the broccoli, pine nuts, garlic and half the oil in a food processor until a coarse puree forms. Transfer to a bowl. Stir in the shredded parmesan and remaining oil.
- Stir pesto into pasta and season with salt and pepper. Divide among serving dishes and sprinkle with grated parmesan.
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