Preheat the oven to 400ºF. Chop the broccoli into small florets and toss in 1 tsp of oil and a pinch of sea salt. Place on a lined baking sheet. Bake for 15 minutes.

While the broccoli is roasting, bring a large pot of water to a boil. Once boiling add your desired amount of pasta.

Heat a small saucepan over medium heat, add 1-2 tsp of oil. Finely chop the mushrooms and sauté until browned. Set aside.

While the pasta is cooking, the broccoli roasting and the mushrooms sautéing, prepare the pesto. Add all of the pesto ingredients, except the pasta water into a food processor. Blend until smooth. Scrape down the sides as you go.

Once the pasta is done, add 3-4 tbsp of the pasta water to the pesto, to thin the sauce out. Pesto should be thin yet creamy.

Drain the water from the noodles and add the noodles back to the pot. Add in the mushrooms and broccoli to the pasta and pour in the pesto sauce. Toss to combine.

Add all ingredients together in a clean food processor. Blend until grainy texture (similar to real parmesan) has formed.

Top pesto pasta with the parmesan. Pasta is best enjoyed when fresh.