Here’s a fun way to combine two peak summer vegetables in a pesto that stays green!
3-4 cups broccoli florets
2-3 cloves garlic
1/2 cup toasted nuts, pine nuts are traditional but you can use cashews (that’s what’s in this batch) almonds, pecans, or walnuts
3 cups fresh basil rinsed and leaves picked off stems
3/4 to 1 cup grated Parmesan – again Parmesan is traditional but you could uses other hard cheeses
grated zest and juice of one lemon; about 1 tablespoon zest and 3-4 tablespoons juice
2/3 to 3/4 cups olive oil
Kosher salt to taste
Bring a large pot of water to a boil, and add the broccoli and a pinch of salt if desired. Cook for about 5-10 minutes until the broccoli is tender but not mushy. Drain, and rinse with a little cold water to stop the cooking.
Place the broccoli, garlic, and nuts in the bowl of a food processor. Start by pulsing, and then puree the mixture until it’s pasty.
Add the basil, cheese, lemon zest and lemon juice, and a few pinches of salt and pulse again.
With the processor running, pour the oil in through the feed tube. Process until smooth, scraping the sides of the bowl as necessary. Taste and see if it needs more cheese, garlic, lemon, or salt.
Make about 4 cups of pesto – enough for about 2 pounds of pasta.