Description
This recipe for a quick pesto roasted broccoli is all about full-on flavor and is a really fun way to serve broccoli. The little florets soak up the tasty pesto ingredients.
Ingredients
Scale
- 2 large broccoli crowns
Pesto:
- 1 cup fresh basil
- 1/4 cup fresh parsley
- 1/4 cup fresh spinach (optional)
- 2 tablespoons 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
Instructions
- Wash and cut broccoli crowns into individual florets.
- Parboil broccoli florets for 30 sec. in salted water.
- Remove from water and coat with pesto.
- Place the coated broccoli on a baking sheet.
- Roast in the oven at 450F for 20 minutes.
Pesto:
- In a food processor, add basil, parsley, pine nuts, garlic, crushed red pepper flakes, nutritional yeast flakes, lemon juice, and salt.
- Pulse into a rough paste scraping down the sides occasionally.
- Then slowly add the olive oil to the paste while the food processor is running.