Broccoli Pesto

I didn't take any pictures of this dish because I didn't decide to blog about it until today.

You see, I've been neglecting my blog responsibilities and that's not right. I'm giving a presentation about social networking and part of my presentation is about blogs. I intended to tell people that you should blog about things that you're passionate about, and feel like I should lead by example.

Without further ado, here is last night's dinner, taken from the most recent Vegetarian Times, but altered. It was almost the perfect light, spring meal but it was a little heavy on the garlic. I woke with a fierce garlic taste in my mouth despite a thorough brushing of my teeth last night.

Ingredients:
6 T hazelnuts
2 c broccoli
A lot of parsley (I always prefer not to measure herbs)
2 T olive oil (the original recipe called for 3 times as much!!)
1/4 c or so mint leaves
Zest of 1/2 a lemon
Juice of 1/2 a lemon
2 garlic cloves (I'm guessing. I originally used 5 and it was way too much)
12 oz farfalle (bow tie) pasta

Toast the hazelnuts for a few minutes over medium heat, being careful not to burn.

Boil broccoli in a large pot for 3 minutes. Remove with slotted spoon and reserve cooking water. Cook pasta according to directions in cooking water.

Put everything (except pasta) in a food processor or blender to pulverize until it is pesto consistency. You might have to cut the broccoli up a little first to ensure even processing.

Drain the pasta but reserve 1/4 cup of water. Mix reserved water, pasta, and pesto, serve and enjoy!