Roasted Broccoli With Brazil-Nut Pesto Recipe

Name: Roasted Broccoli With Brazil-Nut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flat leaf parsley, coarsely chopped; 1/4 cup brazil nut, coarsely chopped; 2 tablespoons water; 1 tablespoon tarragon, chopped; 1 large garlic clove, chopped; 1/2 teaspoon lemon zest, finely grated; 5 tablespoons extra virgin olive oil; 3 tablespoons parmesan cheese, freshly grated; salt; fresh ground pepper; 2 1/2 lbs broccoli, large stems discarded, cut into 4-inch-long florets

Servings: persons

1/2 cup flat leaf parsley, coarsely chopped
1/4 cup brazil nut, coarsely chopped
2 tablespoons water
1 tablespoon tarragon, chopped
1 large garlic clove, chopped
1/2 teaspoon lemon zest, finely grated
5 tablespoons extra virgin olive oil
3 tablespoons parmesan cheese, freshly grated
salt
fresh ground pepper
2 1/2 lbs broccoli, large stems discarded, cut into 4-inch-long florets

1
Preheat the oven to 500u00b0. In a mini food processor, combine the parsley with the Brazil nuts, water, tarragon, garlic and lemon zest and pulse to a coarse paste. Add 3 tablespoons of the olive oil and the Parmesan and process to a slightly smooth paste. Season with salt and pepper.
2
On 2 large, rimmed baking sheets, toss the broccoli florets with the remaining 2 tablespoons of olive oil and spread in an even layer. Season with salt and pepper. Roast the broccoli in the center of the oven for 8 minutes. Switch the baking sheets and continue to roast for about 8 minutes longer, or until the broccoli is browned and crisp-tender. Transfer the broccoli to a platter, drizzle the pesto on top and serve.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup flat leaf parsley, coarsely chopped, 1/4 cup brazil nut, coarsely chopped, 2 tablespoons water, 1 tablespoon tarragon, chopped, and more.

Yes, Roasted Broccoli With Brazil-Nut Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Broccoli With Brazil-Nut Pesto

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