Broccoli Pesto for Bread or As Side Dish

• 1 lb fresh broccoli (including stems, sliced)
• 1 ounce fresh basil
• 1 ounce fresh parsley, roughly chopped
• 3 -4 garlic cloves (or shop-bought minced garlic)
• 2 ounces toasted hazelnuts, flaked (flaked almonds can be substituted)
• 5 ounces gruyere cheese, grated (Parmesan can be substituted)
• 2 -3 tablespoons lemon juice, freshly squeezed
• fruity virgin olive oil or avocado oil
• salt
• black pepper, freshly ground

1. It's best to use a head of broccoli, as the nutritious stems are also used for this.
2. Trim the stalk ends, then slice off thinly into a pot with a little water.
3. Parboil the stalks in boiling water, then add the florets.
4. Cook for only about 3 minutes or until still al dente, then drain.
5. Rinse basil and parsley and dry lightly in a clean kitchen towel.
6. Put the broccoli, basil, parsley, garlic, nuts, lemon juice and cheese in a blender and pulse.
7. Add salt and pepper to taste.
8. (Please DO taste!
9. ).
10. Add olive oil in a thin stream through the funnel until the processor can handle the ingredients and the broccoli pesto reaches a thick, paste-like consistency -- or to your taste.
11. You want a firm consistency -- about 1/4 - 1/3 cup will be enough.
12. Can be used at room temperature as a spread on bread, rolls and crackers, or as a warmed-up side dish.
13. SERVINGS: as a spread it will obviously serve more people than when served as a side dish, so that is a little hard to calculate!
14. TIME TO MAKE: I added in the time needed to toast the nuts in a pan.

fresh broccoli, fresh basil, parsley, garlic, hazelnuts, gruyere cheese, lemon juice, virgin olive oil, salt, black pepper

Taken from www.food.com/recipe/broccoli-pesto-for-bread-or-as-side-dish-281834 (may not work)