We'll use an entire broccoli in this recipe by turning the stems into a fresh, lemony basil and broccoli pesto! A light, healthy, vegetarian + vegan pesto pasta dinner, ready in 25 minutes.
1largehead of broccoli, stems removed, roughly chopped into large pieces (save the florets for the pasta)
5Tbsppine nuts
3garlic cloves, roughly chopped
Juice of 2 lemons
Zest of 1 lemon
½tspsalt
Bunch of fresh herbs, I like a combo of basil and cilantro
½cup(120ml)extra virgin olive oil
For the pasta
12oz(340g)bucatini or another pasta of your choice
Broccoli florets, everything left from the broccoli you de-stemmed for the pesto
Sundried or semi-dried tomatoes, for garnish
Instructions
Make the pesto by combining all of the ingredients in a food processor or mini chopper. (I usually start by pulsing the broccoli stems, pine nuts and garlic a few times before adding in the liquid ingredients and herbs.)
Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.
Drain pasta and broccoli and return to the pan.
Add the pesto and stir through over a very low heat.
Serve topped with sundried tomatoes.
Notes
I made this with two fairly small heads of broccoli - if yours are large, just use one.