Prep Time: 5 minutes | Cook Time: 15 minutes
- 2 1/2 cups broccoli florets, divided (If you have stalks, feel free to use those too!)
- 2 1/2 cups basil, divided
- 5 cloves garlic, peeled
- 1/4 cups walnuts
- 1/4 cup olive oil
- 2 tbs fresh squeezed lemon juice
- 1/3 cup shaved Parmesan
- 1 lb fusilli
- 1/2 serrano pepper (Optional)
Steam broccoli florets until tender but still bright, about 5 minutes.
Blend 2 cups steamed broccoli, 2 cups basil, garlic, walnuts, olive oil, lemon juice, and Parmesan in a food processor or blender until smooth. If it stays too thick, try adding more olive oil or a couple drops of water. Let rest while cooking the pasta.
Cook fusilli per package instructions, leaving slightly al dente.
Toss pasta in pesto, top with remaining broccoli florets and basil leaves, and enjoy.
Complete the meal with some leftover roasted chicken.