Burnt Broccoli Pesto
Ingredients
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 8 ounces broccoli florets (about 1 medium head)
- 1/4 cup raw nuts (small, such as pine nuts, or chopped, such as walnuts)
- 3 medium garlic cloves, peeled
- 1/2 teaspoon freshly ground black pepper
- 1 pinch kosher salt
- 1 cup (100 grams) finely grated Parmesan
- 1 handful basil leaves (or another tender herb, like parsley or dill)
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