Roughly chop the broccoli into ½ inch pieces and steam them in ½ cup of water for about 5 minutes until bright green and tender. While the broccoli is steaming, chop the garlic into smaller pieces.

Bring a large pot of salted water to a rolling boil. Once boiling, add the fusilli pasta and cook until al dente, about 5-8 minutes, stirring occasionally. Reserve ½ cup of pasta water before draining.

In a food processor, combine the steamed broccoli, basil leaves, garlic, pine nuts, and olive oil. Blend on high until smooth, adding a splash of the reserved pasta water for consistency. Season with salt and black pepper.

In a large bowl, transfer the drained pasta and pour the pesto over it. Mix well, adding reserved pasta water gradually to reach your desired creaminess. Adjust the seasoning to taste.