Ingredients:
2 cups small broccoli florets
1/2 cup coarsely chopped fresh basil leaves
2 cloves garlic, roughly chopped
1/2 cup pine nuts or 1/2 cup walnuts
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 cup olive oil
1/2 cup freshly grated parmesan cheese
Directions:
In a food processor, place all ingredients, except the Parmesan, and blend until smooth.
Remove to a bowl and stir in the Parmesan cheese.
Makes about 2 1/2 cups and can be kept refrigerated in a covered jar for about a week.
This pesto can also be frozen, but leave out the Parmesan cheese until after defrosting.
Servings: 8
Time preparation: 10 min.
Time total: 10 min.