Broccoli Walnut Pesto Pasta
Servings: 6 people
Calories: 546kcal
This Broccoli Walnut Pesto is a healthy-ish way to indulge in a big bowl of pasta. This homemade broccoli pesto with fresh basil, parmesan cheese, garlic, olive oil and lemon is rich, creamy and delicious. Swirl it together with your favorite pasta and top it with some extra parmesan and walnuts for a delicious nutty flavor & crunch.
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Ingredients
- 3 Tablespoons kosher salt
- ½ pound broccoli florets about 3 cups
- ⅓ cup Parmesan freshly grated, plus extra for serving
- 2 cloves garlic smashed
- 1 cup basil leaves tightly packed
- 1/2 cup olive oil extra virgin, plus more for serving
- 1 lemon zested and juiced (divided)
- Salt and freshly ground pepper to taste
- ½ cup walnuts chopped
- 1 pound pasta
Instructions
- Bring a large pot of water to a boil. Add 3 Tablespoons kosher salt and ½ pound broccoli florets. Cook until bright green and barely tender, about 5 minutes. Transfer broccoli to a food processor or blender, using a slotted spoon; leaving the boiling water in the pot.
- Add 1 pound pasta to the boiling water and cook according to package directions. Reserve 1 cup pasta cooking water, and drain pasta.
- While pasta cooks, add ⅓ cup Parmesan, 1 cup basil leaves, 2 cloves garlic , 1/2 cup olive oil, and juice of 1 lemon to the broccoli in the food processor or blender. Season with salt and pepper, then process until smooth.
- Toss pasta with broccoli pesto, adding reserved pasta cooking liquid as necessary to coat evenly. Season with additional salt and pepper, to taste.
- Divide among serving dishes and top with lemon zest, parmesan, ½ cup walnuts, and a drizzle of olive oil. Enjoy.
Notes
Storage
- You can make broccoli pesto up to three days ahead of time. Pour it into a container and cover it with a thin layer of olive oil. This will prevent browning and help to preserve its green color.
- To freeze, just pack it into a mason jar and cover it with a thin layer of olive oil. It will keep in the freezer for up to three months.
Nutrition
Calories: 546kcal | Carbohydrates: 63g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 3595mg | Potassium: 368mg | Fiber: 5g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 44mg | Calcium: 125mg | Iron: 2mg