Broccoli Pesto
Recipe credit: cooking.nytimes.com
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½ pound broccoli florets, steamed until tender but bright
2 garlic cloves
1 cup basil leaves, tightly packed
⅓-½ cups extra virgin oil
½ cup finely grated parmesan
zest ½ lemon
For serving:
½ pound of your favorite long pasta noodle, cooked according to package instructions
freshly grated parmesan cheese
Turn on the food processor and add the garlic. Once minced, turn off the processor and scrap down the sides of the bowl. Add the broccoli and the basil to the bowl of the food processor and pulse until the mixture is finely pulsed. With the food processor running, slowly drizzle in the olive oil, allow it to run until the mixture is smooth. Season with salt and pepper to taste. Stir in the grated parmesan cheese and lemon zest.
To serve, toss with warm pasta and top with freshly grated parmesan.