Gently steamed broccoli adds texture and volume to this tasty pesto, without the use of nuts and oils commonly found in traditional recipes.
- 2 heaping cups broccoli florets (about 8 oz.)
- 1 cup fresh basil, tightly packed
- 1-2 cloves garlic, to taste
- 1 tablespoon fresh lemon juice (half a lemon)
- ¼ cup water
- ¼ teaspoon sea salt
- 1½ oz. shredded sheep Pecorino Romano (about ½ cup)