- 1 cup tightly packed fresh basil leaves
- 3/4 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup tightly packed broccoli florets
- 1/2 cup blanched almonds
- 1/4 cup chicken stock
- 6 garlic cloves, chopped
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a food processor and blend until you have a smooth paste.
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