Roasted Broccoli with Brazil Nut Pesto
Elevate your vegetable side dish game with this flavor-packed Roasted Broccoli with Brazil Nut Pesto! Tender, crispy-edged broccoli florets are roasted to perfection and paired with a rich, creamy pesto made from nutrient-dense Brazil nuts, fragrant fresh basil, zesty lemon juice, and savory Parmesan cheese. This vibrant recipe combines wholesome ingredients with a quick and simple preparation, making it an ideal choice for weeknight dinners or elegant entertaining. Whether drizzled over the roasted broccoli or served as a dipping sauce, the unique Brazil nut pesto adds a gourmet twist that's sure to impress. Ready in just 35 minutes, this gluten-free dish is as nutritious as it is delicious, making it a must-try for veggie lovers everywhere.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams Brazil nuts
- 50 grams fresh basil leaves
- 2 garlic cloves
- 2 tablespoons lemon juice
- 30 grams Parmesan cheese, grated
- 2 tablespoons water
- 3 tablespoons extra olive oil (for pesto)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large bowl, toss the broccoli florets with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well coated.
Spread the broccoli evenly on the lined baking tray and roast in the preheated oven for 18-20 minutes, flipping halfway through, until the edges are slightly charred and crispy.
While the broccoli is roasting, prepare the Brazil nut pesto. Begin by adding the Brazil nuts, fresh basil leaves, garlic cloves, and a pinch of salt to a food processor.
Process the ingredients into a coarse mixture. Then, add the lemon juice, Parmesan cheese, 3 tablespoons of extra olive oil, and 2 tablespoons of water. Blend until smooth and creamy. Adjust with a little more water if needed for a thinner consistency.
Taste the pesto and adjust seasoning as needed with additional salt or lemon juice.
Once the broccoli is done roasting, transfer it to a serving plate.
Drizzle the Brazil nut pesto generously over the top or serve it alongside as a dipping sauce.
Garnish with additional grated Parmesan or fresh basil, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3021 mg | 131% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 9.0 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
