Brazil nuts not only make a great pesto, they also add selenium, a cancer-fighting mineral, to this already healthful broccoli dish. This recipe was created by Melissa Clark, co-author of 17 cookbooks and her own cookbook, Chef Interrupted. MAKE AHEAD: The pesto can be refrigerated overnight. Bring to room temperature before using.
- 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
- fresh ground pepper
- 2 1⁄2 lbs broccoli, large stems discarded, cut into 4-inch-long florets
- 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.
I love broccoli anyway, even just plain steamed broccoli, but I doubt if I’ll be eating it like that any more! This recipe is SO easy and SO delicious – and really quick to make! The only change I made was to increase the amount of garlic from 1 clove to four (a personal taste preference). The leftovers were great next day mixed into Perfect Basic White Rice Perfect Basic White Rice. This is fabulous recipe which I cannot recommend highly enough! I agree with Beck D, it really is the pesto that makes this dish. If you haven’t tried this one yet, I’d encourage you to do so: it’s sensational.
This really brings broccoli up a notch;we loved it thanks for sharing.I did add some garlic to the oil before roasting.
This is totally fantastic, neither DH nor myself are broccoli fans and we loved it! It's the pesto that makes this dish, I found it very hard to stop eating it while the broccoli was roasting. I had to make this with almonds rather than brazil nuts and dried tarragon rather than fresh and it was still beautiful. I highly recommend this recipe!