Broccoli Pesto

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