Broccoli Pesto:
 
Broccoli is high in vitamin A and calcium & low in calories! 
makes about 2 1/2 cups or 8-10 servings 
2 cups small broccoli flowerets about 1 1/2 pounds) 
1/2 cup coarsely chopped fresh basil leaves 
2 large cloves garlic, roughly chopped 
1/4 cup pine nuts 
1/2 teaspoon coarse kosher salt 
1/4 teaspoon black pepper, freshly ground 
1 cup olive oil 
1/2 cup freshly grated parmesan cheese 
Put broccoli in food processor or blender 
Add the basil, garlic, pine nuts, salt, pepper, & oil. 
Process or blend until smooth. 
Transfer to bowl and stir in cheese. 
To serve, toss onto warm pasta. 
Note: pesto can be refrigerated in a tightly covered jar for a week, or it can be frozen, but then it is best not to stir in the cheese until after it is defrosted.