Broccoli Pesto Dip
3 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves. peeled
2/3 cup sliced or slivered almonds, toasted
1/3 cup Parmesan Cheese
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup Ricotta Cheese
Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off.
Transfer the broccoli to a strainer and run under cold water until it stops cooking.
Add broccoli, garlic, the almonds, Parmesan cheese, salt, and lemon juice in a food processor.
Drizzle in the olive oil while machine is running, once blended and ricotta cheese and pulse until smooth.