In the preparation of this pesto, part of the basil is replaced by broccoli, thus making the sauce more nutritious and softening it too bright taste. And the use of walnuts instead of traditional pinecones will cost you much cheaper. In addition, they are less high-calorie and have a warmer and more intense nutty flavor. Grind all pesto ingredients in a food processor by adding lemon juice, spices, cheese and olive oil, and serve the sauce with boiled fusili paste (spirals). Better take a whole grain or colored, painted with vegetable juices. Sprinkle the prepared pasta grated parmesan. Nutritional value of one serving: (4 total) Calories 4one 0, total fat 15 g., Saturated fat g., Proteins 13 g., Carbohydrates 57 g., Fiber, cholesterol mg., Sodium mg., Sugar g. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 280 gr whole grain fusilli pasta
- 1/3 Art. walnut halves
- 0.5 tbsp. basil + several branches for serving
- 1 clove garlic, crushed
- 1.5 tbsp. chopped raw inflorescences and tender stalks of broccoli (approximately 120 gr.)
- 1/4 Art. lightly salted vegetable stock
- 1/4 tsp grated nutmeg
- 1/4 tsp red pepper flakes (optional)
- Juice of half a small lemon (1 tbsp. L.)
- 2 tbsp. l olive oil
- 3 tbsp. l grated parmesan, romano cheese or grana padano
Recipes with similar ingredients: spiral fusilli pasta, cabbage broccoli, pesto sauce, nutmeg, walnuts, parmesan cheese, pecorino romano cheese, grana padano cheese, lemon juice, basil
Recipe preparation:
- Preheat the oven to 175 ° C. Put the nuts on a small pan and lightly fry in the oven, about 5 minutes. Set aside side to let them cool.
- In a food processor, chop 1/4 tbsp. walnuts and garlic; then add broccoli, basil, broth, nutmeg, red pepper, if you use it, 3/4 tsp. salt and lemon juice. Slowly, without stopping the combine, pour olive into the hole oil and grind to a sauce with small slices. At if necessary, scrape the mixture from the sides of the bowl. Add 2 tbsp. l cheese and chop.
- In a large pot of salted water, boil the pasta in according to the recommendation on the package. Drain, olives separately 0.5 tbsp.
- In a dry saucepan or bowl, mix pasta with pesto from broccoli by adding a small amount of cooking liquid. At if necessary, add the remaining liquid and salt to taste.
- Arrange the pasta in plates and sprinkle the remaining 1 tbsp. l cheese. Chop the remaining walnuts and sprinkle on top. Decorate basil leaves and serve. The remaining broccoli pesto sauce you can use for another recipe.
