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Is this a recipe, which you want to use as an ingredient to other recipes? An example would be a pie crust, which is used in many recipes with different fillings.

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In a dry pan over medium heat, toast the pine nuts until they are golden, about 5 minutes. Toss them occasionally, so they don't burn. This  step is optional, but recommended, as it intensifies their flavor.
In a food processor, blend the cooled pine nuts, parmesan and roughly chopped garlic. You can also use Grana Padano instead of parmesan.
Add the basil and blend until it is finely chopped.
Then add the broccoli florets in batches, blending in between. This ensures there are no larger chunks in the pesto.
Finally, add the olive oil and lemon juice and blend until the pesto has the desired consistency.
Season to taste with salt.
Enjoy the pesto with pasta, spread it on white bread or top some salmon with it. It's also a great dip or salad dressing.

# Meal Prep Tip
Store in an air-tight container in the fridge. It will easily last for two weeks or more. If the oil separates, simply stir it in again.
A layer of olive oil on the top will ensure the pesto keeps longer.
You can also freeze the pesto, for example in an ice cube tray. You can put the frozen pesto cubes in a zip-lock bag. Depending on which ice cube tray you are using, each ice cube has about 1 or 2 tablespoons of pesto. Our ice cube tray perfectly holds one tablespoon per well.
Or thinly spread the pesto on a baking sheet and freeze it. Break off shards that will defrost quickly.

Nutrition Facts

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