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You can use this bright mixture as a dip, a spread or a sauce with pasta.
1/2 pound broccoli florets
2 garlic cloves, peeled, green shoots removed
1 cup basil leaves, tightly packed
1/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste
1 1/2 to 2 ounces (1/3 to 1/2 cup) freshly grated Parmesan, or a mixture of pecorino Romano and Parmesan, to taste
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 Poached_and_Scrambled
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