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Raw Broccoli Pesto Pasta
From 30-Dinners in 30-Days Ebook
I only came up with this idea the other day. I was in the mood for pesto but when I checked on the bunch of basil I had in the fridge, I was sorely disappointed to find it wilted and starting to grow mould. Luckily there was a sprightly bunch of broccolini near by and a new pesto was born…
Enough for: 2
Takes: 20 minutes
1 bunch broccolini or small head broccoli
1 handful cashews
1 handful grated parmesan, plus extra to serve
squeeze lemon juice
200g (7oz) pasta
1. Bring a pot of salted water to boil for your pasta.
2. Meanwhile, trim broccolini and remove last inch of the stems.
3. Whizz broccolini and cashews in a food processor until finely chopped. Add parmesan, lemon juice and about 4 tablespoons extra virgin olive oil. Whizz again.
4. If too thick, add a little more oil. Taste and season.
5. Cook pasta until al dente. Drain and return to the saucepan. Stir through enough pesto to make a good sauce. Serve.
Variations
regular pesto – replace broccolini with basil leaves.
gluten-free / slow carb – replace pasta with a drained can of chickpeas or white beans. Warm in a little oil then stir in the pesto.
nut-free – replace cashews with extra parmesan or sourdough bread crumbs.
dairy-free – replace the parmesan with extra cashews or different nuts such as almonds or pinenuts. Or use a handful of fresh bread crumbs instead.
more substantial – toss a few handfuls of cooked chicken into the pesto, serve with a poached egg on top or extra pasta or garlic bread.
different veg – cooked beets make a brilliant pesto. I’m also planning on trying raw cauliflower, grilled zucchini, cooked eggplant and steamed carrot.
garlic – add a small clove of garlic.
carnivore – serve broccoli pesto on top of steak. Or with some cooked bacon or chicken.
paleo (grain, legume & dairy-Free) – serve broccoli pesto on top of steak or BBQ chickens. Replace parmesan with extra cashews.
Waste Avoidance Strategy
broccolini – will keep for about 2 weeks in a plastic bag in the fridge. Can be frozen if needed.
cashews, pasta – pantry.
parmesan – will keep for months in the fridge. Can be frozen.
lemons – will keep for months in a plastic bag in the fridge.
Add to my Old Favourite Recipes
Surprisingly good. So much raw broccoli upset my stomach, though. Could this be done with cooked?
Absolutely Kelly,
I’m finding raw broccoli a bit bloaty for me these days too. So yes you could use cooked broccoli and cool it before using to make the pesto. Great idea!
Jx
Could you use broccoli instead of broccolini?
Of course Bernadette!
The two are so similar
Jx
This was pretty good. We mixed the chickpeas with the pasta. I don’t like raw broccoli so I was surprised the taste isn’t overpowering. Pretty tasty and oh so easy!