Broccoli and Almond Pesto

Ingredients

Broccoli florets

2 cups, fresh

Toasted almonds

1/2 cup

Garlic

2 cloves, minced

Parmesan cheese

1/2 cup, grated

Olive oil

1/3 cup

Lemon juice

2 tablespoons, freshly squeezed

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, freshly ground, or to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until they are bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop the cooking process and retain their vibrant color. Once cooled, drain again and set aside.
2. In a food processor, combine the toasted almonds, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped.
3. Drizzle in the olive oil and lemon juice while the food processor is running. Continue to blend until the mixture is smooth but still has some texture.
4. Add the cooled broccoli to the food processor, pulsing until the desired consistency is reached. For a chunkier pesto, pulse fewer times.
5. Taste the pesto and adjust the seasoning, adding more salt, pepper, or lemon juice according to your preference.
6. Serve the broccoli and almond pesto immediately with your choice of pasta, as a spread on crusty bread, or as a dip for fresh vegetables. Enjoy!