Broccoli pesto

Cook the broccoli previously washed and split/cut. About 5-6 minutes from the moment it starts to boil is enough, so that it remains soft (in the meantime, if you are going to make pasta with the sauce, you can also cook it).

Soak the cashew nuts in warm water while cooking the broccoli to soften them a little.

We put in a bowl the garlic (if it hurts raw you can cook it a little before in the pan with a few drops of oil), the EVOO, basil (I used in spice, but if you have basil leaves better, they give much more flavor), salt and pepper to taste. Set aside.

Remove the water from the cooked broccoli and the cashew nuts, and put them in the container with the rest of the ingredients. Grind (with a food processor or blender, whichever you have) and if it is too thick we add water little by little until we get the texture we like.

Rectify salt and other spices if necessary and add the grated cheese last. Stir everything together and the best thing to do, so that the cheese melts, is to give a few turns to the sauce with the pasta (if you want to eat it with pasta) when it is already done and without water.