Combine broccoli florets and basil leaves in a food processor or blender, and pulse until the broccoli and basil are chopped very finely.
1 cup broccoli florets, 20 large basil leaves, ¼ cup pine nuts
Add the pine nuts to the food processor and continue to pulse until they are also chopped very finely.
Add the Parmesan cheese, salt, lemon juice, and garlic, and process until well combined.
¼ cup Parmesan cheese, ½ teaspoon salt, 1 tablespoon lemon juice, 1 tablespoon minced garlic
Add the olive oil and process until the mixture is smooth.
⅓ cup extra virgin olive oil
Video
Notes
I use a scant ⅓ cup olive oil to minimize calories and fat. If you want a more traditional pesto, use a little more olive oil, up to ½ cup.
Is your basil wilted? Place it in cool water for 20-30 minutes, then pat the leaves dry before using.
Add more cheese or pine nuts to fix bitter pesto, or blend in neutral greens like spinach or more basil. This can also help save pesto that is too oily.
Use pesto for chicken, pasta, salad dressing, pizza, fish, as a dip, and more!