Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    PLATES to SHARE

    Jan 27, 2020 6 minutes

    FRESH PASTA WITH BROCCOLI PESTO

    PREP TIME 15 MINUTES SERVES 4 (MAKES 1½ CUPS PESTO)

    200g broccoli, cut into florets
    ¼ cup (40g) unsalted roasted cashews
    2/3 cup loosely packed fresh flat–leaf parsley
    1 clove garlic, chopped
    ¼ cup (20g) finely grated parmesan
    1 teaspoon finely grated lemon rind
    ¼ cup (60ml) lemon juice
    2 tablespoons water
    1/3 cup (80ml) extra virgin olive oil
    500g fresh pasta, cooked, to serve

    1 In a food processor, pulse broccoli, cashews, parsley and garlic until finely chopped. Add parmesan, lemon rind and juice and the water; process until combined. With motor operating, add the oil in a thin steady stream until combined; season to taste.

    2 Serve broccoli pesto tossed through cooked pasta.

    Test Kitchen Notes

    You could also serve the pesto on a cheese board as an accompaniment.

    Make a double batch of broccoli pesto to freeze for a speedy weeknight meal.

    To thinly slice onion and fennel, use a mandoline or V-slicer.

    You can also use camembert

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food2 min read
    In Season: Bananas
    All the information you need to pick the right banana for your recipe. Most common variety available in Australia. A medium-sized fruit with creamy and smooth texture and thin peel. Bananas dipped in food-grade red wax to indicate that it is organi
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,
    The Australian Women’s Weekly Food2 min read
    4 Ways With Roast Veg
    PREP + COOK TIME 40 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (460g) pears. Cut parsnips and pears lengthways into wedges. Line an oven tray with baking paper. Place parsnips and pears

    Related