Steam or blanch broccoli florets for three to five minutes until tender and bright green. Cool them in an ice bath.
In a mixer, add blanched broccoli, basil, garlic, parmesan and toasted pine nuts.
Put the ingredients in a food processor and pulse until finely chopped.
Slowly add olive oil while blending to achieve a smooth, creamy texture.
Add lemon juice, salt and pepper, then blend once more. Adjust seasoning to taste.