Delicious Broccoli Pesto. #eatmoregreens

Note to self: eat more greens.
I love this version of pesto with broccoli and chickpeas.
I have adulterated a recipe from Greenkitchenstories : a gorgeous vegetarian food blog with fabulous recipes and the most divine pictures. As you can see.

To make 2 cups of pesto for 35 models you need:

1 large broccoli (around 2 cups)
A couple of stems fresh basil or sage
1/2 lemon, juiced
1/2 cup hazelnuts, walnuts or pine nuts (or roasted chickpeas).
2 to 3 cloves garlic
1/2 cup olive oil
2 tbsp water
1/2 cup of grated parmessan/pecorino
salt & pepper
NB: You don’t need to cook the broccoli although it’s good to steam it a little to soften it up.
* My measurements may not be exact so taste as you go.

•    Pull on YSL faux leather feather gown
•    Pour a glass of wine . Guzzle.
•    Steam the broccoli a little .
•    Chop up the garlic roughly.
•    Grate the cheese.
•    Find the basil leaves
•    Roast the chickpeas if you need to or quickly dry roast the nuts ( it adds more flavour).
•    Throw all the ingredients in a whizzer.
•    Pulse for about a minute or so until it’s all blended.
•    Taste it.
•    Add more olive oil or water if it feels too dry.
•    Taste your wine.
•    Add more if you feel too dry.
•    Taste the pesto again
•    Add salt and pepper if you need to.
•    Serve on warm pasta or use as sauce with chicken or lamb.
•    Delicious!