Early Summer Pesto

One of the joys of summer is grabbing bunches of fresh basil and combining with Olive oil and nuts or seeds and some nutritional yeast to make pesto and serve it on pasta, bread, potatoes and anything else I can think of.
In june the basil is just setting up and growing but broccoli is coming in strong- most pesto is made raw with frsh picked leaves and broccoli pesto can be done raw ( with a little added added water- reserved from soaking the florets after washing)
OR- the broccoli can be steamed for 90 seconds- 2 minutes
Broccoli Pesto
4 cups chopped fresh broccoli ( washed, rinsed and then soaked)
¼ cup nutritional yeast ( can use vegan parm-cheese or non vegan can use parmesan cheese
4-6 tbs EVOO
2-4 tbs soak water
¼ cup raw walnuts ( or other nut/ seed)
1 cup (loosely packed) selected green herbs (I like basil, oregano, parsley- whatever is flourishing in garden)

1. Add broccoli pieces slowly to chop completely( may need to remove to bowl and add more)
2. Drizzle olive oil and/or water into processor to help smooth the blend
3. Add nuts slowly to chop smoothly
4. Add Nutritional yeast or cheese and rest of oil mix until smooth

Serve on cooked pasta, spread on bread or spread on bread to make bruschetta
Use all that you like and freeze the rest.