Zutaten für Roasted Broccoli With Brazil Nut Pesto
- Flat Leaf Parsley
- Brazil Nut
- 2 tablespoons water
- 1 tablespoon fresh tarragon
- Garlic Clove
- Zest of 1 lemon
- Extra Virgin Olive Oil
- Parmesan Cheese
- Salt to taste
- Fresh Ground Pepper
- 1 large head of broccoli florets (about 1.5 pounds)
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Zubereitung von Roasted Broccoli With Brazil Nut Pesto
- Preheat oven to 500°F (260°C).
- In a mini food processor, combine 1 cup packed fresh parsley, ½ cup Brazil nuts, 2 tablespoons water, 1 tablespoon fresh tarragon, 2 cloves garlic, and the zest of 1 lemon. Pulse until a coarse paste forms.
- Add 3 tablespoons olive oil and ¼ cup grated Parmesan cheese. Process until a slightly smooth paste forms.
- Season the pesto with salt and pepper to taste.
- In a large bowl, toss 1 large head of broccoli florets (about 1.5 pounds) with 2 tablespoons olive oil, salt, and pepper.
- Spread the broccoli in a single layer on two large rimmed baking sheets.
- Roast for 8 minutes.
- Rotate baking sheets and continue roasting for another 8-10 minutes, or until broccoli is browned and crisp-tender.
- Transfer the broccoli to a serving platter. Drizzle generously with the Brazil nut pesto and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
14g
Carbs
4g
