Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 6
© Tina Rupp

How to Make It

Step 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.

Step 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.

Chef's Notes

One Serving 205 cal, 17 gm total fat, 3.0 gm saturated fat, 12 gm carb, 1 gm fiber.

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