Broccoli Pesto 2 cups of pesto We left out cheese to keep it vegan.

If you are not a vegan, a few slices of pec orino works great here. 1 large broccoli (around 2 cups) A couple of stems fresh basil or sage 1/2 lemon, juice 1/2 cup hazelnuts (roasted chickpeas if youâ re allergic) 2 cloves garlic 1/2 cup olive oil 2 tbsp water salt & pepper Throw all the ingredients in a blender or food processor. Pulse for about a minu te. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste. Serve with pasta, in a salad, on a sandwich or in a wrap.