Broccoli Pesto Pasta recipes
Ingredients
- 800g broccoli, cut into small florets
- ¾ cup (120g) pine nuts, toasted
- 1 clove garlic, crushed
- 1 tablespoon finely grated lemon rind
- ¼ cup (60ml) lemon juice
- ¼ cup (60ml) extra virgin olive oil, plus extra, for drizzling
- 2 cups (160g) finely grated parmesan, plus extra, to serve
- cracked black pepper
- sea salt
- 500g orecchiette+
- basil leaves
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