Polenta Pistachio Pesto Casserole | Experience Life

Ingredients

• 4 cloves garlic, finely chopped
• 1 cup packed basil, finely chopped
• 1/4 cup shelled roasted pistachios, finely chopped
• 3/4 cup extra-virgin olive oil
• 3 tbs. grated Parmesan cheese
• 1/2 tsp. sea salt
• 2 tbs. avocado oil or other neutral oil
• 18-oz. tube polenta, sliced into 1/2-inch-thick disks
• 1/2 medium shallot, diced
• 3 cups finely chopped broccoli
• 1/4 cup grated Parmesan cheese