Roasted Broccoli With Brazil-Nut Pesto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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