1. Grate the parmesan for 10 sec/speed 10 and set aside.
2. Cut broccoli into florets, peel the stem and cut into chunks. Arrange in the Varoma. Weigh 700 grams (25 oz) of water into mixing bowl and cook broccoli 12 min/Varoma/speed 2. Once cooked, refresh the broccoli by plunging it briefly into cold water then drain it and set aside. Tip water from mixing bowl and dry thoroughly.
3. Place shallot and garlic in mixing bowl and chop for 2 sec/speed 6. Scrape down and add olive oil. Cook 2 min/100°C (212°F)/speed 1.
4. Add cooked broccoli (retaining a few florets for garnish), grated parmesan, pine nuts and crème fraîche or cream, and blend for 5 sec/speed 5 to form a chunky pesto. Cook 4 min/100°C (212°F)/speed 1. Season with salt and pepper to taste.