Whirring broccoli in a food processor with a generous handful of fresh basil leaves, some good cheese and olive oil turns the everyday vegetable into a glorious emerald-green pesto.
Category: not set
Cuisine: not set
2 cups cooked chopped broccoli, defrosted if frozen
1 cup lightly packed basil leaves
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 whole-grain flatbreads, such as pocketless pita or
2 ounces each)
6 small sun-dried tomatoes, cut into slivers (see NOTE)
4 large eggs
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