1-First: cook the pasta in salted boiling water according to the package directions, then let it cool. This step gives you a hearty base that absorbs the pesto flavors well. For the broccoli, steam or blanch 4 to 5 cups of florets until they’re tender-crisp, then cool them down to keep their vibrant color.

2-Next: in a food processor, combine the cooked broccoli with the zest and juice of half a medium lemon, ¼ cup fresh basil leaves, ¼ cup fresh Parmesan cheese, ¼ cup nuts, 3 to 4 peeled garlic cloves, ½ to 1 teaspoon coarse salt, and ¼ teaspoon ground black pepper. Process on low while slowly adding ½ cup olive oil until you reach a smooth consistency, scraping the sides as needed.

3-Once the pesto is ready: adjust the seasoning if it needs a bit more salt or pepper, then refrigerate it until you’re set to use it. Toss the pesto with the cooled pasta until everything is well mixed, and transfer it to a serving bowl. Finish by garnishing with chopped basil and extra Parmesan for a nice touch.

4-Prepare and cook the broccoli: then cool it.

5-Cook the pasta al dente: and rinse it under cold water.

6-Blend the pesto ingredients: in a food processor.

7-Mix the pesto with pasta: and adjust flavors.

8-Serve: right away or store for later.