Fusilli with Broccoli Pesto


  • 12 oz. fusilli pasta
  • 12 oz. frozen broccoli florets
  • 2 clove garlic
  • ½ c. 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


  • Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta, and return it to the pot.
  • 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.
  • Transfer the mixture (liquid included) to a food processor. Add the basil, oil, zest, and 3/4 teaspoon salt, and purée until smooth to make pesto.
  • 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.

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