Broccoli Pesto 2 cups of pesto 1 large broccoli (around 2 c) A couple of stems fresh basil or sage 1/2 lemon, juice 1/2 c hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic 1/2 c EVOO 2 T water salt & pepper Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste. Serve w/ pasta, in a salad, on a sandwich or in a wrap.