Prep time: 2-3 hours

Serves: 6-8

Ingredients:

-          Two cups of broccoli florets, stems chopped off

-          One or two cloves of garlic, chopped finely

-          ½ cup of basil leaves

-          ¼ of a cup of walnuts

-          Freshly ground pepper (black)

-          Three to four tablespoons of extra virgin olive oil

-          ¼ of a cup of grated parmesan cheese

-          Salt to taste (if so desired)

Directions:

1. Place broccoli, basil, nuts and garlic into a food processor or your blender.
2. Add four to five grinds of pepper and puree until the broccoli is finely ground but still a little bit grainy.
3. With the processer or blender still running, drizzle in just enough oil to make the mixture spreadable or soft enough to use as a dip.
4. Scrape down the sides of the bowl and blend another 15 seconds longer.
5. Transfer pesto into a bowl and mix in the cheese.
6. Season to taste (with salt if you so desire).
7. Cover tightly and refrigerate two hours before serving to help allow all of the flavors to meld together. (Pesto will keep up to two days if stored in a tightly covered container)
8. Use with crostini or as a dip with fresh veggies. Enjoy!