Charlotte Hume's Broccoli Pesto
Over a year ago
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Ingredients
- 2 heads of broccoli
- 50g pine nuts
- 1 peeled chopped clove of garlic
- handful fresh coriander leaves
- handful fresh basil leaves
- 50g feshly grated parmesan
- 4tbsp olive oil
- salt
- freshly ground black pepper
- 1 packet pasta
Accompaniment
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Description
When his least-favourite green was blitzed into a bright emerald sauce for pasta, my son Freddie was won over.
Method
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1
* Follow the packet instructions to cook the pasta of your choice. Remove the tough stalk from 2 good-sized heads of broccoli and break the heads into florets. Place in a pan of salted boiling water for about 3 minutes. Drain.
* Put the broccoli in the bowl of a food processor (or use a hand blender) with 50g pine nuts, 1 peeled chopped clove
of garlic, a handful each of fresh basil leaves and fresh coriander leaves and 50g freshly grated parmesan. Blend until smooth, drizzling in 4 tbsp olive oil, little by little. If you wish, season with a little salt and freshly ground pepper.
* Add the broccoli pesto to the cooked and drained pasta, while it is still hot from cooking. Stir until the pasta is well coated and serve.
Chef's Tips
Be sure to choose broccoli with tightly packed florets: they should be a deep green colour without any signs of yellowing.
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