Broccoli Pesto

1 small head broccoli, separated into florets and the trunk chopped into chunks

1/4 cup (ish) olive oil, plus more for roasting broccoli
a small handful of fresh basil
1 small garlic clove
1/2 cup grated Parmesan
pinch salt

Preheat the oven to 450F. On a large rimmed baking sheet, spread out the broccoli and drizzle with olive oil. Toss about with your hands to coat the broccoli with oil. Roast for 10-15 minutes, flipping once, until golden on the edges. Set aside to cool slightly.

In the bowl of a food processor, pulse the broccoli (scrape any oil left on the bottom of the baking sheet in as well), basil, garlic, Parmesan cheese and salt until well mulched. With the motor running, pour the olive oil in in a thin stream. Scrape down the sides of the bowl and add more if it needs it to achieve a pesto-like consistency. Makes about 1 1/2 cups.