Serves 4 | 30 min | Easy
If you've ever tried to make your own pesto you'll know how insanely good it is compared to any store-bought. But you might not know that from now on your new everyday craving will be a broccoli pesto. You're welcome.
For some reason pasta has a bad reputation, but we think it's without reason. Pasta might be the best thing to eat when you come home from a long day of work and there is literally nothing in your fridge.
But you always have pasta, because you're a smart independent person. Pasta is also a winner on a Friday night when you have friends over or a romantic date, you can mimic the famous scene from Lady and the Tramp and feel super cute. Just skip the meatballs.
The problem with pasta is that the sauce is often what's really unhealthy, but luckily we have a solution for you.
Broccoli pesto is your new best friend, your signature dish (just remember us when you're a famous chef in France), and the reason why you'll be the new Master Chef.
We use roasted sunflower seeds in this recipe which might feel like a bit of a hassle, but the trick is to roast a big batch of seeds during the weekend and save them for recipes like this or to throw on your salad or yoghurt. So it's not really a hassle. This is a hassle.
Enjoy the pasta with a glass of red wine, and if you're feeling indulgent go ahead and tell your friends you're sick and have to cancel dinner, and then eat all of the pasta alone. It'll taste just as good no matter how you choose to eat it.
1 head of broccoli
2 dl roasted sunflower seeds
one pot of basil
½ dl olive oil
1 clove of garlic
salt and pepper
your choice of pasta
- Turn your oven on to 200°C
- Boil the head of broccoli in water for 10 min or until soft
- Roast the sunflower seeds in the oven for 12-15 min until golden brown, just make sure to mix them every now and then
- When the broccoli and sunflower seeds are done, throw everything in the recipe into a food processor (or use a stick mixer)
- Mix until even
- Boil enough pasta for four people
- Add the broccoli pesto to the pasta and mix thoroughly
- Add a dash of olive oil if it feels dry
- Garnish with a few leftover sunflower seeds and basil leaves