Place broccoli in a large bowl; cover with heavy-duty plastic wrap. Microwave at HIGH for 8 minutes or until broccoli is tender. Drain and transfer broccoli to a food processor.
While broccoli cooks, heat olive oil in a small skillet over medium heat. Add garlic and crushed red pepper; sauté 2 minutes until garlic is lightly browned. Add garlic mixture, Parmesan cheese and next 4 ingredients to broccoli in food processor; process until smooth. Cover and refrigerate up to 2 days. Garnish, if desired, with pine nuts. Serve pesto over baguette or crackers. Yield: 2 cups.