Vegetables Broccoli Roasted Broccoli with Brazil-Nut Pesto 5.0 (4,114) Add your rating & review The Good News: Brazil nuts not only make a great pesto, they also add selenium, a cancer-fighting mineral, to this already healthful broccoli dish.Plus: More Vegetable Recipes and Tips By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.Experience: Melissa Clark's introduction to the world of culinary journalism came while she was pursuing her MFA from Columbia University, where she took a food writing course taught by Betty Fussell. Upon graduation, Melissa worked catering and front-of-house restaurant jobs, did freelance writing for publications such as Time Out New York, and began developing recipes.Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper each year.Melissa has authored more than 40 cookbooks, including collaborations with renowned chefs Daniel Boulud, David Bouley, and Claudia Fleming. Her work has been recognized with awards from the James Beard Foundation and the IACP.In 2019, Melissa hosted her own podcast, Weeknight Kitchen with Melissa Clark. She has been featured as a judge on Iron Chef America and regularly appears on the Today show, Rachael Ray, and NPR's The Splendid Table. Food & Wine's Editorial Guidelines Updated on September 15, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 15 mins Total Time: 30 mins Yield: 6 Ingredients 1/2 cup coarsely chopped flat-leaf parsley 1/4 cup Brazil nuts, coarsely chopped 2 tablespoons water 1 tablespoon chopped tarragon 1 large garlic clove, chopped 1/2 teaspoon finely grated lemon zest 5 tablespoons extra-virgin olive oil 3 tablespoons freshly grated Parmesan cheese Salt and freshly ground pepper 2 1/2 pounds broccoli, large stems discarded, cut into 4-inch-long florets Directions 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. 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. Make Ahead The pesto can be refrigerated overnight. Bring to room temperature before using. Notes One Serving 205 cal, 17 gm total fat, 3.0 gm saturated fat, 12 gm carb, 1 gm fiber. Rate it Print