1-Gathering and Prepping Ingredients: First, prepare your ingredients by washing the broccoli and measuring out everything else to keep things organized.

2-Cooking the Base: Second, cook the pasta until it’s al dente, about 8-10 minutes, then drain and rinse it with cold water to stop the cooking process.

3-Making the Pesto: Third, in a food processor, combine the cooked broccoli, lemon zest and juice, basil, Parmesan, nuts, garlic, salt, and pepper. Process on low while slowly adding the olive oil until the pesto is smooth and reaches your desired consistency.

4-Combining Everything: Fourth, toss the cooled pasta with the freshly made pesto until it’s all mixed well. Adjust the seasoning if needed and refrigerate the pesto until you’re ready to serve.

5-Final Touches: Fifth, serve the salad garnished with extra fresh basil and Parmesan cheese for a nice finish. This dish can be enjoyed right away or kept in the fridge for up to three days, offering about 259 calories per serving with 24 grams of carbohydrates, 6 grams of protein, and plenty of healthy fats.