• 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