Roasted Broccoli with Brazil-Nut Pesto

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1/2 cup coarsely chopped flat-leaf parsley
2. 1/4 cup Brazil nuts, coarsely chopped
3. 2 tablespoons water
4. 1 tablespoon chopped tarragon
5. 1 large garlic clove, chopped
6. 1/2 teaspoon finely grated lemon zest
7. 5 tablespoons extra-virgin olive oil
8. 3 tablespoons freshly grated Parmesan cheese
9. Salt and freshly ground pepper
10. 2 1/2 pounds broccoli, large stems discarded, cut into 4-inch-long florets

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.