This twist on a classic pesto is the result of a fridge/freezer/pantry clean-out. Sun-dried tomatoes always add a little extra umami.
Seves 4-6
2 cups broccoli
1 pound uncooked pasta (penne or rigatoni work best)
3 tablespoons pine nuts, toasted
1 cup green olives, pitted
1 cup oil-packed sundried tomatoes, drained
2 cups fresh basil leaves
1 clove garlic, chopped
1/4 cup Parmesan cheese, grated, plus extra for serving
1/4 cup Pecorino cheese, grated
Black pepper
1/4 cup extra-virgin olive oil
Kosher salt
Roughly chop broccoli, discarding largest part of the stem. Cook in a large pot of salted boiling water for about 1 minute. Transfer broccoli with a slotted spoon to a food processor. Reserve cooking water. In the same pot, bring water back to a boil and add pasta. Cook according to package directions. Drain pasta and reserve 1 cup of the cooking water.
Toast pine nuts in a small skillet over medium heat, about 2 to 3 minutes, being careful not to burn them. Do not skip this step, as toasting brings out the flavor of the pine nuts. Add to the broccoli. Add olives, sundried tomatoes, basil, garlic, cheeses, a large pinch of black pepper and ½ cup of the reserved pasta water.
Puree the mixture, slowly drizzling in the olive oil as the blender is running. Scrape down sides as needed. Season to taste.
Toss pasta with puree. Top with grated Parmesan and serve.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.