I make pesto every week because it is so easy and healthy.
Use this recipe as a base that you can add to.
2 cups of fresh basil leaves (usually a whole bunch)
1 cup of baby spinach leaves
1/4 cup of pine nuts
1/4 cup of extra virgin olive oil
1/4 cup of grated Parmesan
Broccoli florets cut into small pieces (approx 1 1/2 cups)
1 garlic clove optional
Sea salt and Pepper to taste
Mix everything in a food processor till smooth.
You may want to add extra olive oil to make yours runnier.
(You can always substitute the spinach for rocket and use cashews instead of pine nuts).
Cook 500 g of wholemeal, spelt or high fibre pasta till tender.
Steam broccoli florets until tender.
Drain pasta and mix through pesto till combined.
You can then add whatever protein you like such as tuna, shredded chicken or for a vegetarian option, I like to add goats feta, pitted kalamata olives, sun dried tomatoes.