Roasted Broccoli with Brazil-Nut Pesto

Name: Roasted Broccoli with Brazil-Nut Pesto
Total time: 30 min
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

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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

Updated on September 15, 2016

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.