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Add the broccoli and parsley (if using) to the food processor and grind.
Add the rest of the ingredients to the food processor.
Blend well, stopping to scrape down the sides of the bowl a few times until the mixture is a thick paste, or for 60-90 seconds. It should be uniform and without large chunks of any one ingredient. If you still see whole seeds, keep going and add up to an additional ¼ cup olive oil.
Season to taste with salt if needed. (I usually don't add additional salt but see what you think.)
To serve with pasta: Toss with 1 pound of pasta prepared according to the package directions. I start with ½ cup and add more as needed to coat the pasta.
To serve as pizza sauce: Spread about ½ cup over raw pizza dough and prepare as you would any other pizza.
Store leftover pesto in a container in the fridge for up to 5 days or in a freezer bag in the freezer for up to 6 months. Break off a piece of the frozen pesto and stir into hot pasta and it will thaw and coat the pasta.