Roasted Pesto Broccoli
Today I am going to show you a fun and delicious way to serve broccoli. These pesto dipped broccoli florets are so tasty, they always disappear within minutes at our house. It is the time of year that basil is plenty full, and making your own fresh pesto takes this dish to another level. There is something about the combination of pesto and broccoli that just makes this a winner.
Ingredients & Instructions:
2 large broccoli crowns.
Wash and cut broccoli crowns into individual florets. Parboil broccoli florets for 30 sec. in salted water.
Remove from water.
Coat with pesto.
Place on a baking sheet.
Roast in the oven at 450F for 20 minutes.
1 cup fresh basil
1/4 cup fresh parsley
1/4 cup fresh spinach (optional)
2 T pine nuts
2 garlic cloves
1/8 teaspoon crushed red pepper
2 tablespoons Nutritional Yeast Flakes
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/3 cup olive oil
In a blender, add basil, parsley, spinach, pine nuts, garlic cloves, crushed red pepper, nutritional yeast flakes, lemon juice and salt.
Pulse to make into a paste. Be sure to scrape the sides occasionally.
Slowly add the oil while blender is going.
Continue blending until smooth. Store in fridge.