Broccoli Pesto

• 1 (12-oz.) bag fresh broccoli florets, rinsed and drained
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/8 teaspoon dried crushed red pepper
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/3 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• Garnish: toasted pine nuts
• Toasted or grilled baguette slices

1. Place broccoli in a large bowl; cover with heavy-duty plastic wrap. Microwave at HIGH 8 minutes or until broccoli is tender. Drain and transfer broccoli to a food processor.
2. While broccoli cooks, heat olive oil in a small skillet over medium heat. Add garlic and crushed red pepper; saute 2 minutes until garlic is lightly browned. Add garlic mixture, Parmesan cheese, and next 4 ingredients to food processor; process until smooth. Cover and refrigerate up to 2 days. Garnish, if desired. Serve pesto with baguette slices.

fresh broccoli florets, extravirgin olive oil, garlic, red pepper, parmesan cheese, pine nuts, chicken broth, lemon juice, salt, nuts

Taken from www.myrecipes.com/recipe/broccoli-pesto (may not work)