Roasted Broccoli with Brazil-Nut Pesto

Name: Roasted Broccoli with Brazil-Nut Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters Brazil nuts, coarsely chopped; 1 kilograms broccoli, large stems discarded, cut into 4-inch-long florets; 118 milliliters coarsely chopped flat-leaf parsley; 1 large garlic clove, chopped; 1 teaspoons finely grated lemon zest; 5 Tbsps extra-virgin olive oil; 3 Tbsps freshly grated Parmesan cheese; 6 servings Salt and freshly ground pepper; 1 Tbsp chopped tarragon; 2 Tbsps water

You can never have too many side dish recipes, so give Roasted Broccoli with Brazil-Nut Pesto a try. One portion of this dish contains approximately 8g of protein, 17g of fat, and a total of 221 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have lemon zest, olive oil, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

In a mini food processor, combine the parsley with the Brazil nuts, water, tarragon, garlic and lemon zest and pulse to a coarse paste.

Ingredients you will need

Brazil Nuts

Lemon Zest

Tarragon

Parsley

Garlic

Water

Equipment you will use

Food Processor

Add 3 tablespoons of the olive oil and the Parmesan and process to a slightly smooth paste. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Parmesan

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.

Ingredients you will need

Broccoli