Adapted from

2 heaping cups broccoli florets
1 cup fresh basil,
2 cloves garlic
1 tablespoon fresh lemon juice (half a lemon)
¼ cup water
¼ teaspoon sea salt
1½ oz. shredded sheep Pecorino Romano (about ½ cup)

Optional: Extra Virgin Olive Oil to Drizzle 

Steam broccoli for about 6 minutes, until it’s slightly tender but still bright green.

While the broccoli is steaming, toss the garlic cloves into a food processor, and process until minced– the pieces should stick to the sides of the bowl.

Add the minced garlic, fresh basil, lemon juice, salt, water, and freshly steamed broccoli. Process well, pausing to scrape down the bowl as needed.

Add in the shredded cheese, then process until desired texture is achieved.

Eat alone or heap on top your favorite gluten-free pasta or quinoa!