Broccoli Basil Kale Arugula Pesto (Quadruple Pesto) Fettuccine
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Cook time: 
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Yield: 1½ to 2 cups pesto ; 4 to 6 servings pasta
  • ½ lb broccoli florets, steamed for 6 minutes until very tender but still bright greent.(if you don't like broccoli, substitute 1 cup more kale, or basil, or arugula)
  • 1 cup (loosely packed) fresh basil leaves
  • 1 cup (loosely packed) fresh kale (blanch it for more flavor)
  • 1 cup loosely packed fresh arugula
  • ⅔ cup grated Pecorino Romano or Parmigiano-Reggiano cheese
  • ⅓ cup pine nuts OR ½ cup walnut halves, toasted, OR ½ cup shelled and toasted pistachios OR a combination of all THREE nuts to equal ½ cup, OR TWO out of THREE of the nuts to equal ½ cup.
  • 3 garlic cloves, peeled
  • 1 to 2 teaspoons grated lemon zest
  • ¾ cup extra-virgin olive oil
  • 2 tablespoons lukewarm water (If you're serving it over pasta..use the pasta water)
  • salt and freshly ground pepper to taste
  • About 1 pound fettuccine or pasta of your choice
  1. Place the first 8 ingredients in a food processor (or you can do it the old-fashioned, arm and wrist straining way - a large mortar and pestle. I do it that way occasionally. I swear it tastes better). Pulse to a thick paste.
  2. With the motor running fully, slowly drizzle through the feed tube the ¾ cup olive oil and 2 tablespoons water. Process until smooth. Season pesto to taste with salt and pepper. Boil fettuccine in salted water until al dente, then toss with pesto. You can make this pesto 2 days ahead. Pour a thin layer of oil over pesto; cover and chill.
  3. If serving along side something, like a dip or a topping for fish or meat, drizzle a little olive oil over the top.
Recipe by parsley sage sweet at