• Cooking Time:
  • Servings: 1 1/3 cups
  • Preparation Time:


I LOVE the taste of garlic, basil and olive oil combination in any dish, and naturally pesto is one of my favorite thing to eat. I came across this pesto recipe and decided to add my own touch (green broccoli) to it. With the luck of the Irish (and a bit of Chinese in me), it turned out absolutely delicious! The broccoli added the additional nutritional value, and the bright green coloring, with a very subtle broccoli flavor. May the luck be with you when you try this recipe!


  • 1 lb. spinach Penne
  • 1 cups loosely packed fresh parsely (chopped)
  • 3 cups loosely packed fresh basil (chopped)
  • 1 oz (1/3 cup) chopped broccoli
  • 2 large garlic cloves (minced)
  • 2 oz (2/3 cup) coarsely grated Parmigiano-Reggiano (or Asiago)
  • 1 teaspoon coarse sea salt
  • 2/3 cup extra-virgin olive oil
  • ½ cup toasted pine nuts


  • With food processor, add in garlic, nuts, cheese salt, broccoli, basil, and parsley, process until finely chopped. Add oil last and blend until all mixed well. Can be kept for 1 week. Makes about 1 1/3 cups
  • Cook pasta according to package instructions. Drain and toss with pesto and top it off with addition basil and grated cheese.

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