Broccoli Pesto Pasta | Donna Hay

Ingredients

• 800g broccoli, cut into small florets
• ¾ cup (120g) pine nuts, toasted
• 1 clove garlic, crushed
• 1 tablespoon finely grated lemon rind
• ¼ cup (60ml) lemon juice
• ¼ cup (60ml) extra virgin olive oil, plus extra, for drizzling
• 2 cups (160g) finely grated parmesan, plus extra, to serve
• sea salt and cracked black pepper
• 500g orecchiette+
• baby (micro) basil leaves, to serve