Broccoli Almond Pesto
2 cups very small fresh broccoli florets
3/4 cup packed fresh basil leaves
1/2 cup slivered almonds
1/2 cup shredded Parmesan cheese
1/2 tsp. sea salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Use like a traditional basil pesto: on baguette slices, sandwiches or over poultry or seafood.
Prep: 15 minutes, Makes: about 1-1/3 cups
1. Drop garlic into food processor with the motor running to chop. Add broccoli, basil, almonds, cheese and salt and pulse until finely chopped.
2. With the motor running, slowly add oil and process until well mixed, scraping down the sides as needed. Season with pepper to taste. Store tightly covered in the refrigerator until ready to serve. (Pesto is best served within 1 day of making.)