Broccoli-Walnut Pesto With Pasta


  • 1/3 cup walnut halves
  • 1 clove garlic, smashed
  • 1 ½ cups chopped raw broccoli florets and tender stems (about 4 ounces)
  • ½ cup packed fresh basil leaves, plus a few sprigs, for garnish
  • ¼ cup low-sodium vegetable broth
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon red pepper flakes, optional
  • + 5 more ingredients
    • Kosher salt
    • Juice of ½ 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

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...

View full recipe at SpringPad


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