Broccoli Pesto

 

1 pound (450g) pasta, such as tortiglioni

1 pound (450g) broccoli florets, cooked 

1 cup (180g) green olives, pitted and drained

3 tablespoons (27g) pine nuts, lightly toasted

2 cups(40g) fresh basil leaves

3 garlic cloves

1/2 cup(50g)  parmesan cheese, plus more for serving 

1/2 cup (120ml) olive oil

1/2 cup (120ml) reserved pasta water

salt & pepper to taste

chili flakes to taste

1. cook pasta, and reserve some water for later

2. place all ingredients in a blender or food processor, and blend until smooth adding more oil and/or water to achieve wanted consistency

3. mix with pasta, and sprinkle with extra parmesan cheese