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Fusilli with Broccoli Pesto

When I was a child pasta with pesto was one of my least favourite meals. I don't know if it was the basil taste or the colour green but I didn't want to go near it. Lucky I've changed since then and I can honestly say it's now one of my favourites. Not to mention one of the easiest.

There are many different versions of pesto you can make. 9/10 times I have the ingredients in my pantry so it's very simple to make. This one is a little extra special as I've added some broccoli florets to the mix. Yes... the kids won't know! Shhhh.... Will keep this our little secret!

Caroline x


Fusilli with Broccoli Pesto - Serves 4


500gm Barilla fusilli pasta

2 cups frozen broccoli florets

2 clove garlic

1 cup fresh basil leaves

1/4 cup olive oil

1/2 cup toasted sliced almonds

1/2 grated Parmesan cheese

1 tbsp lemon juice



1. Cook fusilli according to packet instructions. While pasta is cooking you can start on the pesto.

2. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 5 mins. Drain and place in a food processor.

3. Add garlic, almonds, basil, cheese, olive oil, salt and lemon juice.

4. Blitz together until it forms into a smooth consistency. You can always add more salt or cheese depending on your taste.

5. Drain pasta and reserve about 1/2 of liquid. Add pasta back into the saucepan. Add pesto and water and mix well.

6. Serve topped with bocconcini (optional), fresh basil leaves and extra parmesan.

7. Enjoy x

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