- Serves 4-6
My teenage son, the one that used to love veggies and be adventurous in trying new dishes but now mocks my vegetarianism by ordering bloody steaks and turning his nose up to all things green besides romaine lettuce, exclaimed the title of this dish at dinner. I knew then that I must document this green dish and share with others.
There was a recipe I came across when making my weekly meal plan that incorporated broccoli into a pasta dish. Having never roasted this vegetable before, I wanted to try it out... and could kick myself for not having tried it sooner! —warholamm
almonds (sliced is easier, but whole are fine)
oil (olive is more common, I use grapeseed)
- Preheat oven to 400 degrees.
- Cut broccoli (stems included) into about 1.5" pieces. Place two pieces of aluminum foil on a baking sheet. Put the broccoli on one sheet of foil and the almonds on the other sheet. Place the baking sheet on the middle rack in the oven. After about 5 minutes, the almonds should be toasted. Remove the foil with the almonds and set aside to cool. Leave the broccoli roasting for an additional 10 minutes (for a total of 15 minutes). Remove the broccoli and pour into a large bowl. Add salt and pepper to taste.
- Now for the pesto part... Add the almonds to a food processor and grind. Add the garlic and grind until all is blended together, then slowly pour the oil in while the food processor is going. Throw the basil in the processor and blend. We loved ours with little bits of basil and almonds for crunch, but you can blend until smooth for a proper pesto.
- Pour the pesto over the broccoli in the bowl and stir to combine. Enjoy.