I've been making this broccoli pesto for about a year now and still play with proportions and ingredients, but fundamentally has the same structure.
This is my go to lazy 20minute(including boiling time) dinner that always hits the spot, and I don't feel guilty about it.
I'm a bit more of a cook by feel vs exact measurements type of 3rd gen half Italian Canadian.
Ingredients: Good size crown of broccoli, bit of olive oil(sometimes use an infused lemon or chili depending on mood and season), grated pecorino romano (let the heart guide), 1-2 tsp of decco pesto(or what feels like the right amount of fresh basil) depending on how big the crown is, appropriate amount of salt, black pepper I'm a fan and grind until it seems right, and chili flakes at your discretion.
Boil 2 pots, 1 for pasta, 1 for broccoli. Bring both to a boil.
While waiting for the water to boil I cut up my broccoli to manageable pieces.
When the waters boiling, I dump my broccoli in for 3 minutes, and boil the pasta accordingly.
During the 3 minutes, I add a splash of one of the aformentioned olive oil/infused one of choice into my ninja cup, add the pesto/basil, salt, pepper, pec, some chili flakes, and some broccoli water
Once its been 3 min, add that broccoli in on top of the above ingredients in the ninja cup, lightly pulse take off shake a bit, and then pulse to desired consistency(sometimes I check between pulses and grab a lil spoonful and adjust salt, pepper, etc as needed), I like it kinda smooth with some chunks to it for a bit of crunch/texture from the broccoli.
Put the sauce in a pan on low, and add a splash pasta water 2 min before pasta is ready to drain, add in the pasta and finish in the pan and do the wave.
Plate, and top with rest of the grated pec and some more chili flakes on top for some colour and to have those 🇮🇹 colours all visible at the top and enjoy.
I typically enioy it with a penne, orecchiette, or paccheri. Have also done it with spaghetti squash
by james_bongd