Carla Hall was a finalist on Top Chef: Season 5 and runs Alchemy Caterers in Washington, D.C.
|2 cups broccoli florets||1/4 cup fresh Parmigiano Reggiano cheese|
|1/2 cup fresh parsley||2-4 tablespoons extra virgin olive oil|
|3 cloves garlic||salt to taste|
|1/4 cup pine nuts, toasted|
Blanch the broccoli florets in salted water until crisp-tender. Drain and immediately immerse the broccoli in ice cold water to retain the bright green color.
Drain again, and transfer the broccoli to the work bowl of a food processor fitted with a metal blade. Add parsley, garlic, pine nuts, and Parmigiano. Pulse 7 or 8 times until a chunky paste forms.
Pulse again while drizzling in the olive oil. When the mixture reaches the desired consistency, stop and season to taste with salt. Store pesto in an airtight container in the refrigerator for up to one week.
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