Broccoli Pesto Recipe

• 1 c. Minced broccoli florets
• 2 x Garlic cloves, peeled
• 1/4 c. Extra virgin olive oil
• 2 Tbsp. Fresh lemon juice
• 1/2 c. Walnut pcs
• 1/4 c. Grated parmesan cheese Salt and black pepper

1. Place all the ingredients in a food processor or possibly blender and process till smooth, scraping the sides of the bowl frequently.
2. MAKES 1 c..
3. USES: topping for pizza, pasta, fish, chicken and vegetarian dishes like potato soup.
4. Try it spread on bread.
5. Keeps in a tightly sealed jar for up to two weeks in the refrigerator.
6. VARIATIONs: substitute pine nuts, or possibly almonds.
7. Add in a fresh herb like cilantro or possibly tarragon.
8. PER Tbsp.
9. : 44 cals, 4g fat

broccoli florets, garlic, extra virgin olive oil, lemon juice, walnut pcs, parmesan cheese

Taken from cookeatshare.com/recipes/broccoli-pesto-92868 (may not work)