1/4cupgrated Parmesan cheese(35 grams; or 1 tablespoon white miso)
To prepare the broccoli, fill a small saucepan with 1-inch of water and arrange a steamer basket inside. Add the broccoli to the steamer basket, keeping it lifted up out of the water, and bring the water to a boil. Once boiling, lower the heat and cover, cooking until the broccoli is easily pierced with a fork, about 8 minutes.
While the broccoli is cooking, you can add the rest of the pesto ingredients to a blender to be efficient with your time. When the broccoli is done, add it to the blender and blend until smooth, about 60 seconds.
Taste and adjust any seasoning, as needed. Serve right away with your favorite pasta, or on a sandwich. Store the leftover pesto in an airtight container in the fridge for up to 5 days.
Nutrition information is for roughly a 1/4 cup of pesto, assuming this recipe makes 1 1/4 cups of pesto for you. This information is automatically calculated, and is just an estimate, not a guarantee.