Broccoli Pesto & Fusilli

I really liked the idea of using broccoli in a homemade pesto, as in this recipe from 101 Cookbooks. I started with the ingredients as listed, and then I did my own thing. I had fresh basil handy, so I added a large handful. The pesto seemed too thick, so I added a little more oil and lemon juice. It still looked a little thick, so I threw in some white wine (not directly from my glass, of course!) And then, it tasted too lemony, so I added more Parmesan.

I really enjoyed the final product, and most of my taste testers liked it too but noted a strong lemon flavor, which I suspect was compounded by the wine. With so many pesto recipes out there, I will likely try another one next time, but this was still a good experiment.