Pesto

1 large bunch fresh organic basil (about 4 oz)
2 c organic broccoli florets
Large handful of raw organic macadamia nuts (or walnuts or pine nuts)
6 cloves organic garlic (or more or less depending on your preference)
Good handful of organic grated parmesan reggiano (omit if you need dairy free)
1c organic olive oil
Sea salt
Freshly ground black pepper

Remove leaves from stems of basil. Wash and dry (a salad spinner works best)

Steam the broccoli for about four minutes.

Place all ingredients except for oil in bowl of processor. Turn on the processor and begin to drizzle the olive oil into the basil mixture. You may not use all of the oil. Process until the pesto is the desired thickness. (You want your pesto to be the consistency of a paste to spread on your pizza crust.) Taste; adjust salt and pepper.

I use the leftovers as sandwich spread and dip.

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