YIELD 1 1/2 cups
1 head of broccoli
1/4 cup flat leaf parsley, chopped
2 cups fresh spinach
1/4 cup parmesan cheese, grated
1/4 cup walnuts or pinenuts
1 tablespoon Taste#5 Vegetarian paste
2 garlic cloves, peeled and roughly chopped
3 tablespoons extra virgin olive oil
1 lemon, juice and zest
Kosher salt and freshly ground black pepper
Break the broccoli down to florets.
Peel the outer layer of the stem to the heart and roughly chopped.
Place all ingredients in the bowl of a food processor except the oil.
Pulse several times to achieve an even crumbly texture without any chunks.
Start the processor again and slowly pour in the oil oil until the pesto is creamy, for about 1-2 minutes.
Scrape into a bowl and season with salt and pepper to taste.
Stir through hot pasta, quinoa, rice, as the base sauce on pizza, on crostini or with eggs.
This is deliciously sophisticated and simple!