Fusilli with Broccoli Pesto

Fusilli with Broccoli Pesto


  • 12 oz fusilli pasta

  • 12 oz frozen broccoli florets

  • 2 clove garlic

  • ½ cup fresh basil leaves

  • 3 Tbsp J.Olive Co. extra virgin olive oil

  • 1 Tbsp grated lemon zest

  • kosher salt

  • toasted sliced almonds

  • grated Parmesan cheese


  1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot.

  2. Meanwhile, in a microwave-safe bowl, combine the broccoli, garlic, and 1/2 cup water. Cover and cook on high, stirring once halfway through, until the broccoli is tender, 5 to 6 minutes.

  3. Transfer the mixture (liquid included) to a food processor. Add the basil, oil, zest, and 3/4 tsp salt, and purée until smooth to make pesto.

  4. Toss the pasta with the pesto and 1/4 cup of the reserved liquid (adding more liquid if the pasta seems dry). Sprinkle with almonds and Parmesan, if desired.

Recipe from Delish.com.