Recipe From: NYT Cooking


1/2 pound broccoli florets
2 garlic cloves, peeled with green shoots removed
1 cup basil leaves, tightly packed
1/3 cup extra virgin olive oil
salt and pepper to taste
1/3 to 1/3 cup freshly grated Parmesan, or a mixture of Pecorino Romano and Parmesan, to taste


1. Dice tomatoes and drain in a strainer over a bowl for 15 minutes.
2. Combine tomatoes, onion, peppers, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, honey, mint, cilantro, and salt. Refrigerate for 1 hour so the flavors meld.
3. Add additional salt or other ingredients to taste, and serve with fresh tortilla chips.