Ingredients:
3 cloves garlic
2 cups very small broccoli florets
¾ cups packed basil leaves
½ cup Parmesan cheese
½ teaspoon sea salt
1/3 cup olive oil
Freshly ground black pepper to taste
Directions:
1. Drop garlic into a food processor with the motor running to chop. Add the broccoli, basil, almonds, cheese, and salt and pulse until finely chopped.
2. With the motor running, slowly add the olive 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 use. (Pesto is best served within 1 day of making.)
Makes about 1½ cups