Broccoli and Roasted Garlic Pesto

+ Green Veg-Packed Pasta with Chorizo

I feel like sometimes I don’t let broccoli live up to its full potential.

This, however, is not about one of those times.

I had a big bunch of steamed broccoli sitting in a Tupperware container in my fridge, which I had the vague intention of throwing into salads over the next couple of days. But something just didn’t feel right. I decided I needed to do something special with that broccoli.

Pesto is special. So are dips. And so is roasted garlic. Let’s do it, I said (to myself, in my head). Let’s blend that broccoli with soft, sweet roasted garlic cloves, salty Parmesan, fresh basil and some spicy chilli flakes and find many glorious uses for this combination.

So I did. And it was (glorious).

I spread my broccoli pesto on toast with an extra sprinkling of Parmesan. I had it on some crackers with a slice of tomato and little hot sauce. And I put it on spiralini pasta with peas, wilted spinach, and crispy pieces of chorizo – which was possibly the most excellent use to date.

I still have yet to try it on a baked potato, on a grilled cheese sandwich, or as a topping for some grilled fish – but I’m looking forward to all those things!

Broccoli & Roasted Garlic Pesto/Spread
– 1 1/2 cups of broccoli, steamed
– 1/4 cup of grated Parmesan
– 2 tablespoons olive oil
– 1 tablespoon of fresh lemon juice
– 1/4 cup fresh basil leaves
– 6-8 roasted garlic cloves (outer husks removed)
– pinch of red chili flakes
– salt & pepper

To steam broccoli: place in vegetable steamer over boiling water and cook covered for 4-5 minutes, until soft but still bright green.

To roast garlic: Take an entire head of garlic and cut off the base (the woody end). Place on an oiled  piece of aluminum foil (big enough to wrap the garlic in) and stand the bulb upright on its newly trimmed bottom. Loosely wrap the bulb in foil and place on the oven rack.  Bake for 35-40 minutes in a 200 C/400 F oven until your garlic cloves take on a caramelized color. Squeeze garlic out of their dry husks to use.

For pesto: Place all the ingredients in the food processor and puree. If it’s too thick, add a little more olive oil. I kept mine on the thicker side, so it was more of a spread to start out with.

This should keep in the fridge for 3-4 days. Or you can freeze it in small portions and thaw as needed.

Green Veg-Packed Pasta with Chorizo
I didn’t include amounts here, as I think you can judge how much of each ingredient you’d like. I will say that I used about a cup of  fresh spinach for each serving. I also ended up topping my pasta with only a tablespoon or tablespoon and a half of the diced chorizo. Because it’s so flavorful, I don’t need very much – but that’s just me. 
What you need:
– Pasta (I used a spiral kind, because I thought it would catch the flavors more)
– Peas, cooked
– Spinach
– Broccoli Pesto
– Chorizo sausage, diced into small pieces
– Parmesan, grated, to garnish

Cook pasta in salted boiling water for about 8 minutes, until al dente.

While pasta is cooking, brown the chorizo in a medium pan over a medium-high heat (no need to oil the pan, the chorizo has enough fat going on). Once browned (about 5 minutes) remove from pan and set aside.

In the same pan add a little olive oil and wilt the spinach down over a medium heat (about 1 minute). Remove from heat and add broccoli pesto and peas.

When the pasta is cooked, drain, reserving some of the pasta water. Toss pasta in the pan with the pesto, spinach and peas – adding a little pasta water to thin the pesto out and help the sauce stick to the pasta. Add the water a tablespoon at a time, to prevent from making it too watery.

Serve in bowls with diced chorizo and grated Parmesan on top.