During the cooler winter months, fresh basil can be expensive. I like to swap most of the basil for hearty, winter greens and vegetables like in this broccoli pesto.
2 cups broccoli florets
⅓ cup grated veg-friendly parmesan
¼ cup fresh basil
1 garlic clove
1 tablespoon lemon juice
2 tablespoons olive oil
¼ teaspoon sea salt
Water, for thinning
1 box Barilla Chickpea Casarecce
½ cup heavy cream
¼ cup oil-packed sun-dried tomatoes, minced
Grated parmesan, for serving
Find it online: https://naturallyella.com/broccoli-pesto-pasta/