Broccoli Pesto Sauce & Dip

By blum099

Ingredients

• 2 cups (145 grams) fresh Broccoli florets
• 1/2 cup (65 grams) cup toasted Walnuts
• 1/2 cup (65 grams) grated Parmesan Cheese
• 1/4 teaspoon Garlic Sea Salt
• 1 tablespoon Lemon Juice
• 3/4 cup (145 grams) Olive Oil (adjust accordingly)
• 1 tablespoon Capers

Preparation

Step 1

Blanch, steam or microwave broccoli for a few minutes until it is bright green but not too soft. Plunge in an ice bath to stop cooking. Remove and pat with a paper towel to dry. Purée in a blender or food processor with the remainder of the ingredients.
Notes
Experiment with the types of nuts and cheese you use in this pesto. Pecans, almonds or pistachios would be great too. Any firm cheese would also be nice to try, you can combine it with the parmesan or experiment with other blends.
Adjust how thick your pesto is by adding more or less olive oil or water. This recipe will yield a thicker pesto which easily doubles as a dip or sauce.