====== Broccoli Pesto ====== 

Tags: [[vegetarian]] [[sauce]] [[dinner]] [[pasta]] [[Gluten Free|GF]] \\ 
Active Time: 25 minutes \\ 
Passive Time: 25 minutes \\ 
Serves: 2-3 \\

====Description====
Lighter pesto recipe

====Source====
[[https://www.bonappetit.com/recipe/broccoli-pesto-pasta|Bon Appetit]]

====Ingredients====
  *Broccoli: 1 head \\ \\ 
  *Kosher salt: to taste \\ \\ 
  *Pasta: 6 oz (orecchiette or other short pasta) \\ \\ 
  *Parmesan: 1/2 cup grated
  *Fresh basil leaves: 1/2 cup, packed
  *Olive oil: 3 tbsp
  *Lemon juice: 2 tsp \\ \\ 
  *Black pepper: to taste

====Notes====
  *Can also be served with zoodles or other veggie noodles, or with chicken; sub GF pasta to make the meal GF

====Instructions====
  -Separate broccoli stalk from florets and finely chop florets. Trimy woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green - about 3 minutes; remove with a slotted spoon, transfer to a bowl of ice water, then drain on paper towels
  -In the same pot of boiling water, add pasta and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid
  -While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth
  -Toss pasta with pesto, adding pasta cooking liquid as needed to evenly coat. Toss in reserved broccoli florets and season with salt and pepper

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