Whole Wheat Fusilli with Broccoli Pesto

Name: Whole Wheat Fusilli with Broccoli Pesto
Ingredients: 1 head broccoli; About 20 fresh basil leaves (mine are from my balcony garden); 2 teaspoons pine nuts; 1 tablespoon Parmesan cheese; Salt, to taste; 1 teaspoon extra virgin olive oil

Beatrice Lacoppola @cook_17108244

I really enjoy creating and trying new things, and I like to experiment with my family, using relatives, my boyfriend, and friends as taste testers along with me! This recipe is a successful attempt to serve broccoli to my sister, who hates it, by sneaking it in and turning it into a delicate, fragrant, and light pesto!

Beatrice Lacoppola @cook_17108244

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Ingredients

1 headbroccoli
About 20 fresh basil leaves (mine are from my balcony garden)
2 teaspoonspine nuts
1 tablespoonParmesan cheese
Salt, to taste
1 teaspoonextra virgin olive oil

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Steps

1

Cut and wash the broccoli, then boil it in salted water. The longer the broccoli stays in the water, the more water it will absorb and the more watery the pesto will be.
2

Drain the broccoli and let it cool. Once cooled, place it in a blender with the other ingredients and blend until you reach your desired consistency.
3

Toss with your favorite pasta and enjoy!