Mucho Gusto

Sylvia’s Broccoli Pesto

This is the fifteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Broccoli, pistachios, walnuts, and linguine pasta

This pasta is the combination of the lightness and freshness of the farmers market with the heavy and flavorful Italian restaurant. The taste of broccoli brings back memories of healthier times outside while the pesto brings satisfying thoughts of warm home cooked meals. Buon Appetito! 

10 oz. broccoli (fresh or frozen)

1/3 cup of olive oil

Handful of pistachios

Handful walnuts 

1/2 lemon

Parmesan cheese

Linguine pasta (2 cups)

First, place the  broccoli into a medium pot of salted boiling water for three minutes. 

After the broccoli is done, take it out of the pot and place linguini pasta into the boiling water. Cook the pasta for about 6 minutes and save 1/2 cup of salted pasta water for the sauce later. 

Meanwhile, to begin the sauce, place half of the olive oil and all of the broccoli in a food processor, magic bullet, or blender.

Then, squeeze the lemon, add pistachios, walnuts, salt and pepper into the blender. You may also add a little parmesan cheese, to your liking. 

Afterwards, add some of the pasta water to thin it out. Only add the remaining olive oil if you want to make the sauce thicker. Then, turn on the food processor until the sauce is thick and blended.

Finally, drain the pasta completely and add the sauce to the pot with pasta and add some more parmesan cheese as a final touch.


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