Pesto is a fantastic way to cram a bucketload of greens into a meal in a delicious way. Raw broccoli is the secret ingredient in this one. Majorly upping the nutrient factor and adding yummy crunch. I’ve used fresh basil because it is abundant in my garden at the moment but as we head into winter you could easily use parsley or mint instead. The pesto is also great over roast vegetables or spread on toast with avocado.
250 grams dried spaghetti (I used Ceres Organics quinoa spaghetti)
1 small head broccoli chopped into small pieces - you need roughly 1 ½ cups
1 cup tightly packed fresh basil leaves
1 small garlic clove - finely chopped
½ cup finely grated Parmesan cheese
½ cup toasted pine nuts (could also use macadamia nuts or walnuts)
¾ cup olive oil
juice of ½ lemon
sea salt and cracked black pepper
additional Parmesan cheese, finely shaved
fresh basil leaves
cracked black pepper
Place all pesto ingredients into a food processor and blitz until a fine paste. Add additional oil if you prefer a more liquid consistency. Taste and season generously with sea salt and cracked black pepper.
Cook pasta according to packet instructions. Drain when tender, reserving ½ cup of the cooking liquid. Toss the pesto together together with the pasta and reserved cooking liquid.
Garnish generously with shaved Parmesan cheese and cracked black pepper.
Leftover pesto can be stored in the fridge in an airtight container for up to two weeks.