In a large sauce pan, bring water to boil and add a few generous pinches of kosher salt. Bring a second large pot of water to boil for your pasta. When the second pot of water is boiling add in your pasta to cook until al dente, about 8-10 minutes depending on your package.

Add in your broccoli florets to the large sauce pan and boil about 5-6 minutes until florets are gently fork tender but still vibrant green. Drain broccoli and place florets in blender. Add in your garlic cloves, bread crumbs, cheese, kosher salt, red pepper flakes, and olive oil. Begin blending. If sauce is too thick, start with adding one cup of pasta water to blender. You may add up to about 2 cups of pasta water to thin out the sauce so it’s blends until creamy and smooth. Taste and adjust seasoning as needed. Your pesto should be creamy and thick. It will thin out more when you add the pasta.

The broccoli pesto will make about 3 cups. Take one cup of pesto and spoon into a large bowl. Add in your pasta and toss together until the pesto is combined with the pasta. Ladle pasta into bowls and top with more pecorino-Parmesan and red pepper flakes. Enjoy immediately.

Store unused pesto in a sealed container for 3-5 days. Use it in stuffed peppers or chicken or as a spread for toast or maybe even pizza.