Time: 40 min.
Complexity: easily
Servings: 4

In this pesto, some of the basil is replaced with broccoli, making the sauce more filling and toning down its overly strong flavor. Using walnuts instead of traditional pine nuts is much cheaper. They're also lower in calories and have a warmer, richer, nuttier flavor. Puree all the pesto ingredients in a food processor, adding lemon juice, spices, cheese, and olive oil. Serve with cooked fusili (spiral) pasta. Whole-wheat pasta or colored fusili, colored with vegetable juices, is best. Sprinkle the finished pasta with grated Parmesan cheese.

Ingredients:

• 280 g whole grain fusilli pasta
• 1/3 cup walnut halves
• 0.5 cup basil + a few sprigs for serving
• 1 clove garlic, crushed
• 1 1/2 cups chopped raw broccoli florets and tender stems (about 120 g)
• 1/4 cup lightly salted vegetable broth
• 1/4 tsp. grated nutmeg
• 1/4 tsp red pepper flakes (optional)
• Juice of half a small lemon (1 tbsp)
• 2 tbsp. l. olive oil
• 3 tablespoons grated Parmesan, Romano, or Grana Padano cheese

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

fusilli spiral pasta, broccoli cabbage, pesto sauce, nutmeg, walnuts, Parmesan cheese, Pecorino Romano cheese, grana padano cheese, lemon juice, basil

We recommend

Preparation:

Step 1
• Preheat oven to 175°C. Spread the nuts on a small baking sheet and lightly toast in the oven for about 5 minutes. Set aside to cool.
Step 2
• In a food processor, puree 1/4 cup walnuts and garlic; then add broccoli, basil, broth, nutmeg, red pepper flakes (if using), 3/4 teaspoon salt, and lemon juice. Slowly, without stopping the processor, pour olive oil into the hopper and process until a sauce with small chunks forms. Scrape down the sides of the bowl as needed. Add 2 tablespoons cheese and process.
Step 3
• In a large pot of salted water, cook the pasta according to package directions. Drain, adding 1/2 cup olive oil separately.
Step 4
• In a dry saucepan or bowl, combine the pasta with the broccoli pesto sauce, adding a small amount of the cooking liquid. If necessary, add the remaining cooking liquid and salt to taste.
Step 5
• Divide the pasta among plates and sprinkle with the remaining 1 tablespoon of cheese. Chop the remaining walnuts and sprinkle on top. Garnish with basil leaves and serve. The remaining broccoli pesto sauce You can use it for another recipe.

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