Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1 cup (150g) broccoli florets
  • 1/3 cup (45g) pine nuts
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (120ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) short pasta
  • 1 tbsp (15g) salt
  • 1/2 cup (120ml) reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions for al dente. Exactly 3 minutes before the pasta is finished, add the broccoli florets directly into the boiling water with the noodles.
  2. While the pasta finishes, place the basil, pine nuts, Parmesan, lemon juice, zest, garlic, salt, and pepper into a food processor. Pulse until coarsely chopped. Slowly stream in the olive oil while the processor is running until the mixture is smooth.
  3. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and broccoli, then return them to the pot over low heat.
  4. Pour in the homemade pesto and add the reserved pasta water one tablespoon at a time, stirring constantly until the sauce becomes a glossy, velvety glaze that coats the pasta.