Broccoli Pesto! (Oct. 18 food sample)

• 1 head broccoli (around 2 cups)
• A couple of stems fresh pungent herb (I used sage but basil or oregano or even mint would work)
• zest and juice of half a lemon
• 1/2 cup or so nuts of some kind (I used sunflower seed butter, because that's what I had on hand, but walnuts or hazelnuts would be nice, or almonds, or ...)
• 2 cloves garlic
• 1 T brewer's yeast or Parmesan cheese
• 2 T water
• salt & pepper
• olive oil (half cup or more)

NB: All quantities should be adjusted to taste, and feel free to add other stuff (olives or sun-dried tomatoes or what have you).

1. Cut broccoli into florets. If using, peel stem and cut into small chunks.
2. Steam or microwave broccoli briefly until bright green and still somewhat snappy.
3. Drain broccoli and shock with cold water to retain color.
4. Combine all ingredients except oil in food processor and begin to process
5. Drizzle olive oil in while it processes. Stop and taste, adjust seasoning, and keep adding oil until the puree has enough smooth body (at least a half cup oil, maybe more).

Serve with crackers, as a sandwich spread, on a baked potato, tossed with pasta, etc.