Broccoli and Pistachios Pesto
1 cup of Broccoli
20 grams of Basil, fresh leaves
1 tablespoon of Pistachio nuts
1 pinch of Parmigiano Reggiano, grated
1 pinch of Table salt
1 tablespoon of Lemon juice
2 Garlic clove, chopped
50 grams of Extra virgin olive oil (EVO)
Place the pistachios in a pan and let it boil until slightly toasted.
Grind the broccoli and basil leaves in a food processor or blender and pulse until chopped.
Add the nuts and grind some more. Add Parmesan cheese, salt, lemon juice, garlic and olive oil and grind everything until you get a smooth and creamy.