Roasted Broccoli With Brazil-nut Pesto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 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.