Ingredients
Cashew nuts, ¼ cup
Fresh basil leaves 30g (1 oz)
Garlic, 1 clove
Lemon juice, 2 tbsp
Lemon zest of ½-1 lemon
Olive oil, ¼ cup)
Pasta, 300g (10.5 oz)
Parmesan cheese to serve
Method
1. Lightly steam the broccoli florets until just cooked.
2. In a food processor, combine the steamed broccoli, cashew nuts, basil, garlic, lemon juice, lemon zest, and olive oil. Blend until smooth.
Cook the Pasta until al dente.
1. Lightly steam the broccoli florets until just cooked.
2. In a food processor, combine the steamed broccoli, cashew nuts, basil, garlic, lemon juice, lemon zest, and olive oil. Blend until smooth.
Cook the Pasta until al dente.
Reserve some pasta cooking water.
Mix the pasta with the broccoli pesto, adding reserved pasta water as needed to achieve the desired consistency.
Serve with Parmesan cheese.
Mix the pasta with the broccoli pesto, adding reserved pasta water as needed to achieve the desired consistency.
Serve with Parmesan cheese.
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