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  • The Australian Women’s Weekly Food

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    Jan 27, 2020 6 minutes

    FRESH PASTA WITH BROCCOLI PESTO

    PREP TIME 15 MINUTES SERVES 4 (MAKES 1½ CUPS PESTO)

    200g broccoli, cut into florets
    ¼ cup (40g) unsalted roasted cashews
    2/3 cup loosely packed fresh flat–leaf parsley
    1 clove garlic, chopped
    ¼ cup (20g) finely grated parmesan
    1 teaspoon finely grated lemon rind
    ¼ cup (60ml) lemon juice
    2 tablespoons water
    1/3 cup (80ml) extra virgin olive oil
    500g fresh pasta, cooked, to serve

    1 In a food processor, pulse broccoli, cashews, parsley and garlic until finely chopped. Add parmesan, lemon rind and juice and the water; process until combined. With motor operating, add the oil in a thin steady stream until combined; season to taste.

    2 Serve broccoli pesto tossed through cooked pasta.

    Test Kitchen Notes

    You could also serve the pesto on a cheese board as an accompaniment.

    Make a double batch of broccoli pesto to freeze for a speedy weeknight meal.

    To thinly slice onion and fennel, use a mandoline or V-slicer.

    You can also use camembert

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