Broccoli Hazelnut Pesto

1. 1

   Chop off the ends of the broccoli, and chop into pieces.

2. 2

   Remove the peels of the stems, and chop into chunks.

3. 3

   Steam both broccoli florets and peeled stems in a basket over a pot filled with about 1-inch water.

4. 4

   Steam for about 5 minutes until the broccoli is tender-crisp, and the color is bright-green.

5. 5

   Place the steamed broccoli, sage, lemon juice, toasted hazelnuts, garlic, cheese and olive oil in a food processor.

6. 6

   Process until smooth.

7. 7

   Add more olive oil or water if needed.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve or it can be kept in the frige for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.