I have to confess, I think I love making pesto variations more than traditional pesto. Mixing up the type of greens and/or nuts can give this classic sauce a whole new flavor profile. This broccoli version is a favorite of ours, with a more nutty and deep flavor from the roasted broccoli and hazelnuts.
There are a few things to note about this recipe.
1. It makes more pesto than you will need for 1 pound of pasta. I like to have the extra to use in other recipes, and pesto freezes so well that I always make more than I need for one single recipe.
2. In the recipe the garlic is listed as optional. Raw garlic will add a sharper flavor, which you may want, but feel free to leave it out depending on preference.
3. Pasta water may seem strange to add to this, but it serves a few purposes. It thins the pesto to more easily coat the pasta, and the starch that is released as the pasta cooks in the water helps bind everything together. If you want to make this pesto for something other than pasta, you can add a little extra olive oil and/or regular water to get the desired consistency you want.
- 1 pound pasta of choice
- 4 cups cooked roasted broccoli florets
- ⅔ cup parmesan cheese
- 1 cup lightly packed mixed herbs (I use basil varieties and parsley)
- ½ to 1 clove garlic (optional)
- 1 lemon, zested and juiced
- ½ cup toasted hazelnuts
- ½ cup olive oil
- Salt and freshly ground pepper to taste
- Bring a large pot of salted water to a boil. Cook pasta, according to package directions. Remove pasta once al dente, reserving about 1 to 2 cups of the pasta water.
- Meanwhile, make the pesto. In a food processor, combine broccoli, parmesan, herbs, garlic (if using), lemon zest and juice, hazelnuts, and olive oil. Pulse until well combined and ingredients are very finely chopped. With the food processor running, slowly pour in pasta water to thin pesto to desired sauce consistency (I use about 1 cup for a thinner sauce). Season with salt and pepper, to taste.
- Top cooked pasta with desired amount of pesto, stirring to combine and coat well (you will have extra pesto). Keep extra pesto in an airtight container for about 1 week, or freeze in ice cube trays and store in the freezer for up to 6 months.
Leave a Reply