Ingredients:
1/2 cup flat leaf parsley, coarsely chopped
1/4 cup brazil nuts, coarsely chopped
2 tablespoons water
1 tablespoon tarragon, chopped
1 large garlic cloves, 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:
Preheat the oven to 500F. 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.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.