Broccoli-Walnut pesto Pasta

Serves 4-6 people

broccoli and walnut pesto

Broccoli and walnut is such a classic winter style combination but by adding lemon and mint, it becomes lighter and fresher.

gabi Lind


4c broccoli-roughly chopped

250grm pasta-your choice, I like penne or orecchiette

1 garlic clove- crushed

2c mint leaves


1/2c olive oil

1 lemon-juice/zest

1/2c walnut


Bring a large pot of water to the boil, add enough salt to make it taste like the sea(this is important for later on)once boiling add broccoli, cook till just tender but still bright green. Using a slotted spoon to transfer to food processor, keep the water boiling.

Drop pasta into pot of boiling water and cook to al dente. Reserve 1/2c of pasta water and drain the rest and transfer pasta to a large bowl.

While the pasta is cooking , add the garlic to the broccoli and pulse. Add mint, pulse to smooth then add the oil with the machine running.

Stir pesto into pasta, add lemon juice, check the seasoning and adjust to taste. If the mixture seems too thick, add reserved pasta water, 1 tablespoon at a time.

Serve in a large platter and scatter over walnuts.

This is great dish for an easy quick 1 pot in a hurry meal but also can be dressed up with a fresh garden salad and warmed garlic bread for causal meal

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