Broccoli Pesto

From McGough's Recipes
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INGREDIENTS

  • 1 head broccoli, florets removed and blanched
  • 1 c. fresh basil leaves
  • 1/2 c. extra-virgin olive oil
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. almonds
  • 1 clove garlic, minced
  • 1 tsp. kosher salt

DIRECTIONS

  1. In the bowl of a food processor, combine broccoli, basil, and oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.
  2. Store in an airtight container up to 1 week.

Link to recipe

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