Farfalle Pasta with Broccoli Pesto

I grabbed this recipe from Pioneer Woman who got it from Italian Food Forever.  I liked the idea of processing the broccoli into a pesto.  It came out just okay, but I'm determined to make it work. 

Here are my notes:

1. The ratio of broccoli to parsley was WAY off.  I don't love parsley and I should have known that there was too much for my taste.  I would do 2 cups broccoli to 1/2 cup parsley. 
2. I didn't toast the pine nuts, but will next time.
3. I would add another, if not 2 more, anchovies. 
4. I skipped the capers - not crazy about them.
5. I would use more olive oil...it was dry.