The Recipe
Roasted Broccoli With Brazil-Nut Pesto
COOK TIME : 15 minutesPREP TIME : 15 minutes
From Food.com
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Ingredients
DESCRIPTION
Brazil nuts not only make a great pesto, they also add selenium, a cancer-fighting mineral, to this already healthful broccoli dish. This recipe was created by Melissa Clark, co-author of 17 cookbooks and her own cookbook, Chef Interrupted. MAKE AHEAD: The pesto can be refrigerated overnight. Bring to room temperature before using.
INGREDIENTS
- 1/2 cup flat leaf parsley, coarsely chopped
- 1/4 cup brazil nut, coarsely chopped
- 2 tablespoons water
- 1 tablespoon tarragon, chopped
- 1 large garlic clove, chopped
- 1/2 teaspoon lemon zest, finely grated
- 5 tablespoons extra virgin olive oil
- 3 tablespoons parmesan cheese, freshly grated
- salt
- fresh ground pepper
- 2 1/2 lbs broccoli, large stems discarded, cut into 4-inch-long florets
DIRECTIONS
NUTRITION
Calories | 218 | 11% | |
Cholesterol | 2 | 1% | |
Carbohydrates | 14 | 5% | |
Fat | 17 | 21% | |
Protein | 8 | 15% |
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