Roasted Broccoli with Brazil Nut Pesto

Serving size: 6 servings


  • 1/2 cup flat leaf parsley, coarsely chopped
  • 1/4 cup Brazil nuts, coarsely chopped
  • 2 tbsp. water
  • 1 tbsp. fresh tarragon chopped or 1 tsp. dried tarragon
  • 1-2 garlic cloves, chopped
  • 1/2 tsp. lemon zest, finely grated
  • 5 tbsp. extra-virgin olive oil
  • 3 tbsp. Parmesan cheese, freshly grated
  • Salt and pepper to taste
  • 2 1/2 lbs. broccoli, cut into 4-inch-long florets


  1. Preheat oven to 425°F. Toss broccoli with 2 tablespoons olive oil and lay out in an even layer on 2 baking sheets. Season with salt and pepper. Roast for 16-20 minutes or until thoroughly cooked.
  2. In a food processor, pulse parsley, Brazil nuts, water, tarragon, garlic and lemon zest until it resembles a coarse paste. Next add 3 tablespoons of olive oil and the grated Parmesan, pulse until smooth. Season with salt and pepper as desired.
  3. Place roasted broccoli on a serving dish and top with pesto and serve.

Nutrition per serving: 200 calories, 11 g carbohydrates, 17 g fat, 5 g fiber, 7 g protein, 150 mg sodium, 3 g sugar.

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