Broccoli Pesto with Spaghetti and Sun-dried Tomatoes

by eat in my kitchen

Broccoli Parsley Pesto + Spaghetti

Finally pesto! I love it, bunches of basil, parsley, chopped green or black olives, sun-dried tomatoes, capers, garlic, anchovies mixed with olive oil, nuts or cheese. There are endless possibilities to bring one of the most satisfying meals onto the table, pasta with pesto. It’s so simple yet so special! When I make pesto I just follow my mood and appetite, picking what the kitchen herbs on my window sill offer and mixing it together with the Mediterranean fruits and vegetables preserved in salt or oil I keep in jars in my fridge. Sometimes I mix fresh vegetables in as well, like green asparagus or broccoli.

Today is a broccoli day! I cook it al dente, put some of it in a blender and mix it with parsley, ginger, garlic, anchovy, lemon juice and olive oil. Some of the water used to cook the broccoli stirred in makes the pesto nice and smooth, it’s lighter than using just olive oil. When the warm spaghetti has been mixed with the broccoli pesto, I sprinkle some broccoli, sun-dried tomatoes and red chili on top. There are lots of different flavours in this pesto but they blend in perfectly and allow the broccoli to show its fresh side.

Broccoli Parsley Pesto + Spaghetti

Broccoli Pesto with Spaghetti and Sun-dried Tomatoes

For this meal it’s best to warm the plates in a 75°C / 165°F warm oven for a few minutes. I prepare them while the pasta is cooking.

For 4 people you need

spaghetti 400g / 14 ounces
broccoli, florets and the soft part of the stem, 450g / 16 ounces
water used to cook the broccoli 50ml
sun-dried tomatoes, cooked in a little water for 2 minutes to wash off the salt, dried and chopped, 1 1/2 tomatoes for topping
water used to cook the sun-dried tomatoes 3 tablespoons
parsley, chopped, 3 heaped tablespoons
garlic, crushed, 1 big clove
ginger, grated, 1/2 teaspoon
anchovy preserved in salt (optionally), rinsed and dried, 1 fillet
lemon juice 2 teaspoons
olive oil 3 tablespoons
salt and pepper
fresh red chili, chopped, 1 for topping

In a large pot, bring water to the boil, add some salt and cook the broccoli al dente. Keep 1/3 of the cooked florets, cut into bite sized pieces and set aside.

Cook the spaghetti al dente.

Put the rest of the broccoli (florets and stem cut into pieces) in a blender and mix together with some of the water used to cook the broccoli and sun-dried tomatoes. Add the parsley, garlic, ginger, anchovy, lemon juice, olive oil and mix well. Season the pesto with salt and pepper but keep in mind that the tomatoes used for the topping will add some saltiness as well.

Arrange the spaghetti and the pesto on big plates and sprinkle with the chopped tomatoes, pieces of broccoli, chili and some more black pepper.

Broccoli Parsley Pesto + Spaghetti