This delicious variation on pesto could not be simpler and makes for a fresh and easy meal in minutes. Farfalle works particularly well with this to catch all the morsels of flavour in the pesto.
Ingredients (makes 2 servings)
- 2 loose cups broccoli florets
- 250g farfalle – or pasta of your choice
- 1/4 cup walnuts
- 1 large garlic clove
- 1 loose cup basil
- 1/2 cup vegan parmesan (I use VioLife)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp lemon juice
- 1/3 cup olive oil
Chop the broccoli into small florets and add to a bowl. Cover with boiling water and leave to sit for a few minutes. It needs to soften slightly but not lose it’s colour or crunch.
Put the pasta on to boil in salted water.
Strain the broccoli florets and using a food processor or mini chopper, blend them until roughly chopped.
Add the walnuts and garlic clove and blend again until all the ingredients are combined and very finely chopped.
Add the basil, parmesan, salt, black pepper and lemon juice and blend to combine.
Drizzle in the olive oil slowly whilst the processor is running and blend until a runny paste has formed. The pesto is ready.
Drain the pasta and stir through 2 heaped tablespoons of the pesto. Serve into two portions and top with some crushed walnuts and more black pepper.
You can transfer the rest of the pesto to a jar and store it in the fridge for around a week.
This pesto, like all of them, can have many uses – stirred through grains, tossed with salad leaves or dolloped onto a pizza. Here I’ve kept it simple and classic as a pasta sauce, but you can use the extra however you like.