2 heads of broccoli
50 g (2 oz ) pine nuts
1 clove of garlic, chopped
A handful of fresh basil leaves
A handful of fresh coriander leaves
50 g (2 oz) freshly grated Parmesan cheese
4 tbsp olive oil
A pinch of salt and freshly ground pepper
1 Follow the packet instructions to cook the pasta of your choice.
2 Remove the tough stalk from the broccoli and break the head into florets.
Place them in a pan of salted boiling water for about 3 minutes. Drain.
3 Put the broccoli in the bowl of a food processor or hand-blender, along with
the pine nuts, garlic, basil, coriander and grated Parmesan. Blend until smooth,
drizzling in the olive oil, little by little. Season with a little salt and pepper,
if preferred.
4 Add the broccoli pesto to the cooked and drained pasta, while it is still hot
from cooking. Stir until the pasta is well-coated and serve.
Tip: Choose broccoli which has tightly-packed florets. They should be a deep-green
colour without any signs of yellowing.
