Broccoli Pesto - cooking recipe

Ingredients

2 cups broccoli florets
1/2 cup coarsley chopped fresh basil leaf
2 cloves garlic, roughly chopped
1/4 cup pine nuts
1/2 teaspoon coarse salt (kosher)
1/4 teaspoon ground black pepper
1 cup olive oil
1/2 cup parmesan cheese

Preparation

Place broccoli in container of blender.
Add basil, garlic, pine nuts, salt, pepper, and oil.
Process until smooth.
Transfer to a bowl and stir in cheese.
To serve, toss into warm buttered pasta.
Can be refrigerated in a tightly covered jar for a week.
May be frozen, but then it is best not to stir in cheese until after defrosting.