Ingredients
- 1/2 cup pine nuts
- 2 1/2 cups broccoli cut into small florets and tightly packed
- 1 cup basil tightly packed
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh garlic minced
- 1/2 cup Parmesan cheese grated and lightly packed (roughly 30g)
- 1/2 cup extra virgin olive oil
- 3/4 to 1 teaspoon salt or to taste
Instructions
- Heat your oven to 400°F and spread the pine nuts on a small baking sheet. Bake until golden brown, about 4 to 7 minutes.
- Transfer the warm pine nuts to a food processor and process until they are mostly broken down.
- Add the broccoli and process until broken down. Then, add the basil, lemon juice, lemon zest, and garlic, and process until well combined.
- Add in the Parmesan cheese and process until well combined.
- With the food processor running, very slowly stream in the olive oil. When you reach the consistency of pesto, season with salt to taste and serve.
