We say goodbye to Basil this week. It’s not often that we have basil in the same box as Broccoli. While you could call this “Broccoli Pesto”, it is more like “broc-amole”, a healthy and delicious spread or dip for carrots, chips or whatever. Or steam, roast, or saute green beans and delicata and then toss with the spread.
Remove the leaves from 1 bunch of basil.
Trim the base from 1 head of broccoli. Cut the florets off the stalk, then peel the stalk and chop into pieces. You want 2 C. broccoli. (You can also just use the stalks, or just florets).
Toast 1/2 C. walnuts. Mince 2 cloves of garlic.
Add the ingredients to a food processor along with 1/2 C. each olive oil and lemon juice. Puree until smooth and creamy. Add a little water if needed.
Season with salt and pepper.
Serve topped with additional toasted, chopped walnuts.