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Green On Greens Pesto Sauce
4 cups broccoli flowerets (around 1 1/2 lb. broccoli)
1/2 cup fresh basil leaves, coarsely chopped
2 garlic cloves, roughly chopped
1/4 cup pine nuts
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon black freshly ground pepper
1/2 cup olive oil
1/2 cup parmesan cheese
Place broccoli in the container of a blender or food processor. Add the basil, pine nuts, garlic, salt and pepper and oil. Process until smooth. Transfer to a bowl and stir in the cheese. To serve, toss into warmed buttered spinach pasta.
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