Cook pasta to package directions. Toss with some olive oil and set aside.
Blanch, steam or microwave broccoli for a few minutes until it is bright green but not too soft. Plunge in an ice bath to stop cooking. Remove and pat with a paper towel to dry. Purée in a blender or food processor with the remainder of the ingredients. Adjust how thick the pesto is by adding more or less olive oil or water. This recipe will yield a thicker pesto which easily doubles as a dip or sauce.
Toss pasta with the pesto and serve warm.
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