Broccoli-Pumpkin Seed Pesto

  • 1 cup broccoli florets
  • 2 cloves garlic
  • 1/2 cup pumpkin seeds
  • 1/4 cup Parmigiano-Reggiano
  • 3/4 cup olive oil, divided
  • Salt and pepper to taste

Preheat oven to 400F.  Place broccoli florets on a parchment-lined baking sheet and drizzle with 1 Tbsp of olive oil.  Roast in oven for about 10 minutes.  In a medium skillet, heat 2 Tbsp olive oil over medium-high heat.  Add the pumpkin seeds and cook, stirring constantly, until they begin to brown.  Allow broccoli and pumpkin seeds to cool.  Add broccoli, pumpkin seeds, garlic and parmesan to a food processor.  Turn on the processor and drizzle in remaining olive oil, adding more as needed to reach desired consistency.  Salt and pepper to taste.