Broccoli Basil Kale Arugula Pesto (Quadruple Pesto) Fettuccine
Prep time: 
Cook time: 
Total time: 
Yield: 1½ to 2 cups pesto ; 4 to 6 servings pasta
 
ingredients:
  • 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) UPDATE - SEE NOTES *
  • 1 cup (loosely packed) fresh basil leaves
  • 1 cup (loosely packed) fresh kale (blanch it, then dry 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
directions:
  1. Cook the pasta in salted water, boiling until al dente, then drain, setting aside 1 cup of the pasta water. If you're roasting the broccoli (see notes), do this as the pasta is cooking. If you're steaming the broccoli, also do this while the pasta is cooking. Let broccoli cool.
Make the pesto
  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 pasta water. Process until smooth. Season pesto to taste with salt and peppe, then toss the pasta with the 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.
notes:
* I now prefer to roast the broccoli instead of steaming it. SO much more flavor. Preheat oven to 425 degrees F and oil a baking sheet. Spread the broccoli on the baking sheet and drizzle with olive oil, salt and pepper.Roast about 20 to 25 minutes, or until the florets are kind of crispy at the tops. Let them cool, then proceed with recipe.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2013/04/30/lemony-garlic-arugula-basil-pesto-and-a-tribute-of-a-sort/