2 cups frozen chopped broccoli, defrosted or fresh broccoli florets blanched in salted water (see notes) for 3-4 minutes and submerged in ice water. Drain and pat dry.
1 cup fresh basil leaves
½ cup grated Parmesan or Pecorino or vegan Parmesan
1 garlic clove
¼ cup unrefined, cold-pressed extra-virgin olive oil
1 Tablespoon freshly squeezed lemon juice
Sea salt
Instructions
Add broccoli, basil, parmesan, and garlic to a food processor fitted with the metal s blade. Process until very finely chopped. Add the oil and lemon juice. Process until mostly smooth. Add a few tablespoons of broccoli cooking water or pasta water if you would like to thin out the consistency. Taste and season with salt to taste. Use as you would regular pesto.
Notes
Save pasta water or broccoli cooking water in case the pesto needs thinning out.
Recipe by Pamela Salzman at https://pamelasalzman.com/broccoli-pesto-recipe/