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I love this broccoli pesto as a condiment with vegetables, meats, chicken and fish too; plus it is delicious as a dip with crudités.

Makes 500g

Ingredients  
200g broccoli cut into florets
100g pinenuts
½ cup basil or parsley
2 cloves garlic, roughly chopped

 

100g grated Parmigiano Regianno
20ml freshly squeezed lemon juice
Sea salt and pepper
100ml extra virgin olive oil

 

Steam the broccoli in the wok steamer and cook 1 to 2 minutes, until just tender.  Immediately refresh in iced, cold water.  When cold, drain well.
In a small frying pan, dry roast the pinenuts for 1 to 2 minutes, to release the oils, and to get a golden colour. Take care as they burn very easily. Remove immediately to a bowl and set aside.
In the food processor, add the broccoli, pinenuts, basil, garlic, Parmigiano Regianno, ½ tsp sea salt and the lemon juice.
Pulse and gradually add the olive oil; if you want it with some texture, pulse for a just a minute; otherwise for a smooth pesto, continue until you have the texture you like.
Check for the seasonings and adjust the sea salt and freshly cracked pepper.