For the pesto
  • 2 raw broccoli stems, chopped into large pieces
  • ⅓ cup pine nuts (you can round this to 5 Tblsps if you're not a measuring cup kind of household)
  • 3 garlic cloves, roughly chopped
  • Juice of 2 lemons
  • Zest of 1 lemon
  • ½ tsp salt
  • Bunch of fresh herbs (I like a combo of basil and cilantro)
  • ½ cup of extra virgin olive oil
For the pasta
  • 350g / 12oz bucatini or another pasta of your choice
  • Broccoli florets (everything left from the two heads of broccoli you de-stemmed for the pesto)
  • Sundried or semi-dried tomatoes, for garnish
  1. Make the pesto by combining all of the ingredients in a food processor or mini chopper. (I usually start by pulsing the broccoli stems, pine nuts and garlic a few times before adding in the liquid ingredients and herbs.)
  2. Boil pasta according to package instructions, adding the broccoli florets to the pan 2-3 minutes before the pasta is ready.
  3. Drain pasta and broccoli and return to the pan.
  4. Add the pesto and stir through over a very low heat.
  5. Serve topped with sundried tomatoes.