<s>[INST] So, I've got some purple sprouting broccoli and I want to make something tasty with it. I've decided I'm going to make pesto! But I want to make a basic version and I don't know if this healthier veggie will mess with the flavor profile I'm aiming for.
It's definitely healthier and packed full of nutrient power compared to basil's anti-inflammatory properties!
However, both are nutrient powerhouses being integral parts of the Brassica and Lamiaceae flowering plant families, respectively. And both have anti-inflammatory properties! 
That being said, I'm concerned it might throw off the delicate balance of traditional Italian pesto, which is why I didn't include almonds for added crunch. 

I just want to make a "basil" like pesto which won't also have the very distinct strong features that garlic has too (as FS indicated this might not be ideal).  

In simple terms, do you think it will be alright if I just swapped the 1 cup of basil for 1 cup of blanched purple sprouting broccoli instead and then just added parmesan, garlic, pine nuts, and olive oil in their traditional proportions?[/INST]