easy broccoli walnut pesto pasta
Scared to make homemade pesto? Don’t be. The simplicity of the process and the heightened flavor doesn’t even compare to storebought. Come to the dark side. We have food processors.
I really don’t dislike brands of pesto. When my herbs aren’t exactly flourishing I find it easier to pick up a jar I like to use in a recipe, or if I’m in a scramble to cook dinner and can’t dream up anything other than a pesto-based mainstay. I use it quite often, in breakfast pizza and green pizza, risotto and gnocchi soup. Pesto is diverse and while most associated with Italian-inspired dishes, can also be pivoted into standard American fare or fusion cuisine.
You also needn’t have a basil garden to create pesto. I’ve seen varieties using arugula, spinach, kale, nuts as varied as almonds and pinenuts and even macadamia nuts. As this Easy Broccoli Walnut Pesto Pasta exemplifies, other herbs can accompany the leafy herb and add additional layers of brightness. The broccoli, walnuts, and parmesan lend structure to the sauce (and a sneaky serving of greens in the former’s case).
Ergo, friends, pesto isn’t complicated nor do you need to make an unbreakable vow with the ingredients list. The sauce begs for play and experimentation. Don’t know where to start? Well, start here. It’s a good one.
Step One: You Make Pesto Pasta
This recipe really only takes one long-winded step. While the pasta cooks, make the pesto. That at least is the order of operations I follow. You can also start the pasta water, make the pesto, then throw in the pasta and finish from there. In either case, you only need 20 minutes.
I do think a food processor is imperative for a nicely textured pesto, but if you are really savvy with dicing, you can make it by hand too. The sauce will likely just boast a chunkier texture.
I like to have the pasta boiling away on the stove while I make up the pesto. Since I use a food processor, all I really do is smash the skin off the garlic cloves, shave the parmesan, and give the broccoli a rough chop. Otherwise, I leave the herbs whole and let the food processor do the rest.
Whip up the broccoli, walnuts, Parmesan, lemon juice, and herbs, then, with the processor running, stream in the olive oil slowly to let it gradually combine with the rest of the ingredients.
Drain the pasta, reserving a bit of the water. Toss the hot noodles with the pesto and a bit of coconut milk for a touch of creaminess. If you need, add some of the starchy water to loosen the sauce.
Step Two…
There is no step two.
If you’re a chicken eater, this pasta is great with a simple roasted chicken breast. If you’re not, I enjoy crunchy chickpeas like the ones in my sundried tomato Caesar salad. I’d probably be inclined to throw a can of tuna in a bowl with a bit of salt and pepper. Yum.
We’re in Sunnyvale today (Wednesday) passing the afternoon probably in San Francisco. I’m not exactly sure of a proper itinerary, but I’m hoping to find some simpler eats to enjoy. Much as I enjoy eating out, doing so for every meal can get tiresome. Home cooking will always hold its special nook in my soul.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
easy broccoli walnut pesto pasta
Ingredients
- 1 lb pasta of choice
- 1 cup broccoli, finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup toasted walnuts
- 1/2 cup fresh basil
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 3 cloves garlic
- 1/3 cup grated fresh parmesan cheese
- 2 tbsp lemon juice
- 1/3 cup coconut milk
Instructions
- In the bowl of a food processor, combine the broccoli, walnuts, basil, dill, chives, garlic, parmesan, and lemon juice. Blitz to combine. Slowly stream in the olive oil while running the processor until the pesto emulsifies. It will still be a bit chunky. That's okay!
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup of the starchy cooking water, then drain.
- Toss the pasta with the pesto and coconut milk. Taste for salt and pepper. If the sauce thickens too much, add 1/4 cup of pasta water to start and more as needed. Serve warm.
