Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup walnut halves
- 1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish
- 1 clove garlic, smashed
- 1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces)
- 1/4 cup low-sodium vegetable broth
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon red pepper flakes, optional
- Kosher salt
- Juice of 1/2 small lemon (1 tablespoon)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese
- 10 ounces whole wheat or tri-color fusilli
Instructions
- Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
- Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
- Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Nutrition Facts
| Calories | 410 calorie |
| Total Fat | 15.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 1 milligrams |
| Sodium | 554 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 8 grams |
| Protein | 13 grams |
| Sugar | 3 grams |
Reviews
So we did our best to make this recipe as listed, as it was our first time trying it out. Reading the comments, we did not blanch the broccoli (if you don’t enjoy raw broccoli I guess its a good bet but it lessens the fresh green flavor) but noted the sometimes potential lack of flavor. I, by mistake, added both tablespoons of parmesan to the pesto. We added a bit more garlic as we enjoy that profile. We added a bit of extra parm during serving. We really enjoyed the fresh taste of the basil and uncooked broccoli (measure out with a scale, if you have one because the amount of broccoli is not a lot). Toasting the walnuts makes a huge difference and make sure you really pack that half cup of fragrant basil! We will make this again. Yum!
This was delicious! I did blanch the broccoli. I can’t understand why some thought it bland!
I love it
Hubs and I loved this. I didn’t stay true to measurements… I never really do. But I used all of the recipe ingredients, followed all of the listed steps and tasted as I went. Worth mentioning that I did not blanch the broccoli prior, however I didn’t use any stems at all, just the florets. Didn’t find it to be bitter. We really loved it and would certainly make again.
I blanched broccoli as others had stated, it was good but a little bland, not sure why especially using fresh basil
This is delicious. I blanched the broccoli first. Also made sure I tasted the pesto little by little to check if I needed to lessen or add any of the ingredients to my own taste.
Just kind of meh. Definitely needs something to help with the bitterness. Maybe a quick blanche for the broccoli? It’d probably be great with a protein like chicken or shrimp.
Delicious! I used a mortar and pestle (since I don’t have a food processor), and it worked just fine.
Yummy! Would love to try this!
I steamed the broccoli first and it was really good!