Broccoli Peanut Pesto

• 5-13 ounces, weight Broccoli Florets
• 1 Tablespoon Peanuts
• 2 cloves Garlic
• 1 whole Green Chili Pepper (I Prefer The Spicy Kind)
• 12 leaves Mint Leaves
• 1/2 Tablespoons Salt, Plus More For Blanching Broccoli
• 1 Tablespoon Cumin Powder
• 1 Tablespoon Lemon Juice
• 1/4 cups Olive Oil

1. In large sauce pan, boil water and add broccoli and a generous pinch of salt.
2. Boil for 810 minutes; drain.
3. Immediately plunge broccoli into cold water for 1 minute and drain.
4. If it is still warm, let cool to room temperature.
5. Add broccoli, peanuts, garlic, green chili pepper, mint leaves, salt, and cumin into a food processor.
6. Process until you have a paste.
7. Transfer to a bowl or container and add lemon juice and oil.
8. Mix well.
9. Pesto is ready to use.

broccoli, peanuts, garlic, green chili pepper, salt, cumin, lemon juice, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/broccoli-peanut-pesto/ (may not work)