Roasted Broccoli with Cilantro Pesto Recipe
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The spicy roasted broccoli cooled with a soothing cilantro pesto will have you asking for “more broccoli please.”
Servings: 6
Ingredients:
Pesto:
1/2 cup coarsely chopped cilantro
¼ cup walnuts, coarsely chopped
2 tablespoons water
1 large garlic clove, chopped
juice of 1 lemon
1 teaspoon finely grated lemon zest
5 tablespoons extra-virgin olive oil
Broccoli:
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
2 pounds broccoli, large stems discarded, cut into 4-inch-long florets
Directions:
1. Preheat the oven to 500°.
2. In a mini food processor or blender combine cilantro, walnuts, water, garlic, lemon juice, lemon zest, and 3 tablespoons of olive oil (reserve 2 tablespoons for broccoli) and pulse to a coarse paste.
3. Toss the broccoli with remaining 2 tablespoons of olive oil, chili powder, salt and pepper.
4. Spread the broccoli in an even layer on 2 large, rimmed baking sheets.
5. Roast broccoli on the middle rack of the oven for 9 minutes. Rotate baking sheet around (for even cooking) and continue to roast for 9 more minutes, or until the broccoli is browned and crisp-tender.
6. Transfer to a serving platter, drizzle pesto over the roasted broccoli and serve.
MAKE AHEAD The pesto can be refrigerated overnight. Bring to room temperature before using.
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Are you sure at 500F the broccoli is still edible? 500F is beyond the smoking point of olive oil.