MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli Pesto (Brody)
 Categories: Vegetables, Pesto
      Yield: 1 Cup
 
      1 c  Broccoli florets; chopped
      2 cl Garlic; peeled
    1/4 c  Olive oil
      2 tb Fresh lemon juice
    1/2 c  Walnut pieces
    1/4 c  Parmesan cheese; grated
           Salt and black pepper
 
  Place all the ingredients in a food processor or blender and process
  until smooth, scraping the sides of the bowl frequently.
  
  Uses: Topping for pizza, pasta, fish, chicken, and vegetarian dishes
  like potato soup. Try it spread on bread. Keeps in a tightly sealed
  jar for up to two weeks in the refrigerator.
  
  Variations: Substitute pine nuts, or almonds. Add a fresh herb like
  cilantro or tarragon.
  
  Per 1 tb: 44 cals, 4 g fat
  
  Recipe by Broccoli by Brody, Lora Brody, 1993
  
  Posted by: kitpath@earthlink.net, 8/29/98
 
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