Broccoli Pesto

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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