Ingredients
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1/2 cup flat leaf parsley, coarsely chopped
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1/4 cup brazil nut, coarsely chopped
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2 tablespoons water
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1 tablespoon tarragon, chopped
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1/2 teaspoon lemon zest, finely grated
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5 tablespoons extra virgin olive oil
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3 tablespoons parmesan cheese, freshly grated
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salt
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2 1/2 lbs broccoli, large stems discarded, cut into 4-inch-long florets
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1 large garlic clove, chopped
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fresh ground pepper
Instructions
- Preheat the oven to 500°. 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.
- 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.