Instructions: Place broccoli in the container of a blender or food processor. Add the basil, pine nuts, garlic, salt and pepper and oil. Process until smooth. Transfer to a bowl and stir in the cheese. To serve, toss into warmed buttered pasta.

This pesto can be kept refrigerated in a tightly covered jar for a week. It may also be frozen, but then it is best not to stir in the cheese until after defrosting.

Makes enough pesto for 8 to 10 servings.

Broccoli is one of the vitamin-high Brassicas (4,5000 units vitamin is also happily low in calories, a scant 40 per cupful. This fortuitous happenstance gives a chef some license. Witness this broccoli pesto sauce to drench over yards and yards of buttered pasta.

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