Broccoli pesto pasta

Ingredients

• 2-3 cups broccoli florets
• 1 cup fresh basil, packed
• 1 large garlic clove, peeled
• 1/4 cup hemp seeds (or walnuts, pine nuts, etc)
• 1-2 tablespoons fresh lemon juice
• 2-3 tablespoons nutritional yeast
• Sea salt and black pepper, to taste
• 3-4 tablespoons extra-virgin olive oil
• Filtered water to thin
• 2-3 teaspoons lemon zest
• Vegan parmesan cheese, for serving
• Walnuts or favorite nuts, chopped
• Additional toppings:
• Fresh parsley, sliced avocado, extra greens

Instructions

1. Bring a large pot of water to a boil then add the broccoli. Cook, stirring occasionally, until bright green and slightly tender, for about 5 minutes—transfer to food processor. Keep the water boiling.
2. Add pasta to the pot and cook according to package instructions. When done, drain, cover and set aside. Reserve pasta cooking water for later.
3. In the meantime, add broccoli, basil, garlic, hemp seeds (or nuts), lemon juice, nutritional yeast, pinch of sea salt to food processor and pulse until it becomes a paste.
4. Add oil and process until smooth. Add filtered water until desired consistency.
5. Stir in lemon zest then taste and adjust the flavor as needed.
6. Add the pesto to the pasta and cook over low heat, stirring constantly, for 1-2 minutes.
7. *Add some pasta water if it starts getting dry.
8. Spoon the pasta into bowls, top with vegan parmesan cheese, fresh parsley, avocado and other desired toppings.
9. Store extra pesto in the refrigerator for up to 4-5 days or pour into ice cube molds, freeze and store in freezer for up to 1-2 months.