Roasted Broccoli with Olive and Almond Pesto

Ingredients

FOR THE BROCCOLI:

• 8 cups broccoli florets
• ¼ cup extra-virgin olive oil

FOR THE PESTO:

• ¾ cup toasted almonds
• 1 cup green olives, pitted
• 2 garlic cloves
• 3 scallions, finely chopped
• 1 medium shallot, finely chopped
• ½ cup coarsely chopped fresh parsley leaves
• ¾ cup extra-virgin olive oil, plus more for drizzling
• 1 Tbsp. fresh lemon juice, plus lemon wedges, for serving
•  Flaky salt and freshly ground black pepper
• ¼ cup shaved Parmesan

Instructions

STEP 1
Prepare the broccoli: Preheat the oven to 425°F. In a large bowl, toss the broccoli florets with the olive oil. Transfer to a large rimmed baking sheet and roast until slightly charred but still somewhat crunchy, 15–20 minutes.

STEP 2
Meanwhile, make the pesto:
​In a food processor, pulse the almonds and garlic until coarsely chopped, about 20 seconds. Then add in the olives, scallions, shallot, parsley, lemon juice and olive oil and pulse for another 30 seconds. Scrape down the sides to make sure everything is incorporated (If not using the pesto immediately, transfer to an airtight container and store in the fridge for up to one week or the freezer for up to one month.)

STEP 3
Transfer the roasted broccoli back to the large bowl. Add the pesto and season to taste with salt and black pepper, and toss well to coat. Transfer the broccoli to a large serving platter, garnish with shaved Parmesan and a drizzle of olive oil, and serve hot or warm with a few lemon wedges on the side.

Recipe from Salad Pizza Wine Cookbook