1 ½ pounds Brussels sprouts, rinsed, halved and sliced in half
½ cup organic chicken or vegetable broth
1 tablespoon agave syrup
½ teaspoon sea salt
½ cup pecans, toasted and chopped
Cut off brown tips and scarred end until it is tender like the bottom ends of asparagus. Place scapes and ½ of olive oil in a food processor, pulse until chopped to small chunks. Chop nuts into small pieces. Place remaining olive oil, Parmesan, nuts, lemon juice, lemon zest, basil (Or parsley /arugula) and sea salt in food processor and blend until desired consistency. Enjoy with your favorite pasta, baguette or crackers. Enjoy!