Broccoli Pesto

Recipe Ingredients

1 cup	40g / 1.4oz	Fresh basil leaves - (tightly packed)
3/4 cup	177ml	Extra-virgin olive oil
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese
1/2 cup	73g / 2.6oz	Broccoli florets - (tightly packed)
1/2 cup	46g / 1.6oz	Blanched almonds
1/4 cup	59ml	Chicken stock
6		Garlic cloves - chopped
1 tablespoon	15ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Combine all the ingredients in a food processor and blend until you have a smooth paste.

This recipe yields about 2 cups.

Source:
CHEF DU JOUR - (Show # DJ-9442) - from the TV FOOD NETWORK

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