Homemade Broccoli Pesto With Jalapeno

Add the Broccoli Florets (1 1/3 cups), Fresh Basil Leaves (2 cups), Jalapeño Pepper (1), Garlic (5 cloves), Parmesan Cheese (1/2 cup), Italian Flat-Leaf Parsley (4 Tbsp), Pine Nuts (4 Tbsp), Salt (1/2 tsp), Lemon (1) and Olive Oil (3/4 cup) to a food processor.

Process the ingredients until smooth.

Cook the Pasta (12 oz) according to package directions using a large pot of boiling water. After cooking, drain the pasta.

Combine the drained pasta and the pesto in the same pot over low-medium heat. Mix and cook until everything is well mixed.

Serve and enjoy!