Hot pasta is tossed with a homemade broccoli pesto that combines fresh basil, garlic, walnuts, and fresh parmesan cheese for a healthy spin on a classic.
Author:Amanda MacArthur
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:25 minutes
Yield:6 cups1x
Category:Entrées
Ingredients
Scale
1 lb pasta, like spaghetti or rotini
1 head of broccoli, heads saved, stems discarded or saved for later
1 cup fresh basil
1/2 cup walnuts
6 large garlic cloves, peeled
1/2 cup finely grated parmesan (the real stuff, not the green can)
1 tsp lemon juice
1/2 cup olive or avocado oil – can be adjusted to your desired consistency
Salt and pepper, to taste
Optional: Pre-cooked, grilled chicken
Instructions
Boil 1 lb pasta using the instructions indicated on the package, strain, and set aside. Keep pot empty and ready for the last step.
Add broccoli florets, basil, garlic, parmesan, and lemon juice to a food processor or a good blender, and pulse until totally chopped.
Add oil slowly and pulse at intervals until it reaches your desired consistency, then add salt and pepper to your taste (easy on the salt, as the parmesan will add saltiness).
When ready, add into the pot you cooked your pasta, turn heat up to medium until it begins to simmer, and let it cook for just a minute, then add pasta, pre-cooked grilled chicken if desired, toss, and enjoy!
