Ingredients
For the Broccoli Pesto:
- 2 cups broccoli florets (lightly steamed or blanched)
- 1 cup fresh basil leaves
- 1 garlic clove
- ¼ cup pine nuts (or walnuts)
- ¼ cup grated parmesan cheese
- Juice of ½ lemon
- ⅓ cup olive oil
- Salt & pepper to taste
For the Pasta:
- 250g (9 oz) pasta (penne, fusilli, or spaghetti)
- Salt for boiling water
- ½ cup reserved pasta water (for thinning sauce)
- Extra parmesan for topping
- Optional: chili flakes or toasted nuts for garnish
Instructions
- Cook the Pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water before draining. - Make the Broccoli Pesto
In a food processor, combine steamed broccoli, basil, garlic, nuts, parmesan, and lemon juice. Pulse until finely blended.
With the motor running, slowly pour in olive oil. Blend until smooth. Add salt & pepper to taste. - Mix It All Together
Toss hot pasta with the pesto. Add a splash of reserved pasta water until it coats the pasta smoothly. - Serve
Plate with extra parmesan, chili flakes, or nuts. Serve warm!
Broccoli Pesto Pasta
Description
Here’s a cheffy way to cook steak that really makes the most of a good steak – or fancies up economical steaks! Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You’ll feel like a total pro cooking it and it’ll rival the best steakhouse in town!
Ingredients
Scale
1 – 2 boneless ribeye or scotch fillet , 2.5 cm / 1″ thick, approx 300g/10 oz each (Note 1)
▢1 tbsp vegetable oil
▢Salt and pepper
▢75g / 5 tbsp unsalted butter , cut into 1.25cm / 1/2″ cubes (Note 2)
▢6 sprigs fresh thyme or 3 sprigs rosemary
▢5 garlic cloves , peeled and smashed to split (Note 3)
