Broccoli Pesto

Ingredients

1 bunch broccoli, cut into small pieces to about 4 cups
1/4 cup olive oil, more to taste
1/4 shredded Parmesan cheese
1 tablespoon lemon juice
1/2 cup fresh cilantro
1/2 small garlic clove
Salt and black pepper to taste

Directions

1. Bring water and a dash of salt in a saucepan to boil
2. Add broccoli to saucepan and cover. Reduce heat and simmer broccoli for 4 minutes or until bright green.
3. Drain and let broccoli cool slightly
4. Place cooked broccoli and remaining ingredients into a food processor and process until smooth.

We had ours with Shirataki Noodles and Great Northern Beans or with grilled Zucchini and Tomatoes on an English Muffin.

Adapted from Marta Stewart: Pasta and White Beans with Broccoli Pesto