BROCCOLI PESTO
1 1/2 cups fresh broccoli florets, 1/2 cup mustard greens, 4 cloves garlic, 1/2 cup cashews, 1 tablespoon fresh jalapeno chili, 1/8 cup raisins, 1/8 cup sun-dried tomatoes, 1 tablespoon fresh lemon juice, 1/2 cup extra-virgin olive oil, 1/2 cup Pecorino cheese, salt and pepper to taste.
Dump the broccoli, garlic, and cashews in a food processor and pulse until coarsely chopped. Add mustard greens, tomatoes, raisins, and jalapenos and pulse again until chopped. Add lemon juice and cheese. Slowly add the oil and process until fully incorporated and smooth. Season with salt and pepper to taste.
