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broccoli pesto recipe tossed in pasta with basil on top

Broccoli Pesto

Servings 6 servings
Calories 629kcal

Ingredients

  • 4 cups broccoli florets
  • 2 cups lightly packed basil leaves
  • 2 garlic cloves
  • ¼ cup pine nuts
  • 1 cup olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • 1 cup freshly Parmesan grated
  • 1/2 teaspoon Red pepper flakes
US Customary - Metric

Instructions

  • Over high heat, bring a large pot of salted water to a boil. Add the broccoli and place the lid back on top, continue to cook for 4 minutes. Then using tongs or a slotted spoon, move broccoli to a large food processor or blender.
  • If making pasta, return water to a boil and cook pasta according to box instructions. Before draining, be sure to reserve 1 1/2 cups of pasta water, this will help the pesto to coat the pasta noodles--add only as much water as needed.
  • To the food processor, add the basil, garlic, pine nuts, olive oil, lemon juice, salt, parmesan, and red pepper flakes. Blend until smooth. Use as a dip, on toast, or for pasta, and enjoy!

Nutrition

Calories: 629kcal | Total Carbohydrates: 44g | Protein: 27g | Fat: 48g | Sodium: 545mg | Fiber: 32g | Sugar: 3g | Net Carbs: 12g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com