Roasted Broccoli with Brazil-Nut Pesto

The aroma of roasting vegetables has always been a comforting signal in my kitchen, a promise of simple, honest goodness. But this particular dish, Roasted Broccoli with Brazil-Nut Pesto, holds a special place in my heart. It was during a rather chaotic week, juggling a demanding catering gig and a last-minute recipe development deadline, that I stumbled upon this gem. I remember staring into my pantry, a bit weary, and spotting a bag of Brazil nuts. A thought sparked – why not move beyond the usual pine nuts for pesto? The vibrant green broccoli, kissed by the heat of the oven, paired with the earthy, slightly sweet crunch of the Brazil nut pesto, was a revelation. It’s a dish that proves that with a few thoughtful ingredients, the ordinary can become extraordinary, transforming humble broccoli into a star.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Servings: 6
• Yield: Serves 6
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

For the Brazil-Nut Pesto:

• 1⁄2 cup flat leaf parsley, coarsely chopped
• 1⁄4 cup Brazil nuts, coarsely chopped
• 2 tablespoons water
• 1 tablespoon tarragon, chopped
• 1 large garlic clove, chopped
• 1⁄2 teaspoon lemon zest, finely grated
• 5 tablespoons extra virgin olive oil
• 3 tablespoons Parmesan cheese, freshly grated
• Salt, to taste
• Fresh ground pepper, to taste

For the Roasted Broccoli:

• 2 1⁄2 lbs broccoli, large stems discarded, cut into 4-inch-long florets
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Fresh ground pepper, to taste

Equipment Needed

• Mini food processor
• 2 large, rimmed baking sheets
• Large platter

Instructions

To begin, preheat your oven to a robust 500°F (260°C). This high heat is crucial for achieving that beautiful char and crisp-tender texture on the broccoli.

Next, let’s prepare the star of our side dish – the Brazil-nut pesto. In a mini food processor, combine the parsley, Brazil nuts, water, tarragon, garlic clove, and lemon zest. Pulse these ingredients together until they form a coarse paste. The goal here isn’t a perfectly smooth puree, but rather a delightful texture that showcases the individual components.

Once you have your coarse paste, add 3 tablespoons of the extra virgin olive oil and the Parmesan cheese. Continue to process until the mixture reaches a slightly smoother consistency. This will emulsify the pesto, bringing it all together beautifully. Now, it’s time to season. Add salt and fresh ground pepper to your liking. Taste and adjust as needed; the pesto should be bright, herbaceous, and well-balanced. Set this vibrant pesto aside.

Now, let’s turn our attention to the broccoli. On two large, rimmed baking sheets, spread out the prepared broccoli florets. Drizzle them generously with the remaining 2 tablespoons of extra virgin olive oil. Toss the florets to ensure they are evenly coated, then spread them out in a single layer. This is important for even roasting; overcrowding the pans will steam the broccoli instead of roasting it. Season the broccoli with salt and fresh ground pepper.

Place the two baking sheets into the center of your preheated oven. Roast the broccoli for 8 minutes. After 8 minutes, it’s time to switch the baking sheets – this ensures that both batches receive the same amount of heat and develop beautifully. Continue to roast for about 8 minutes longer. You’re looking for the broccoli to be nicely browned and crisp-tender. The exact time may vary slightly depending on your oven, so keep an eye on it. You want those little florets to have some delightful crispy edges.

Once the broccoli has reached your desired tenderness and color, carefully remove the baking sheets from the oven. Transfer the roasted broccoli to a large platter. Drizzle the prepared Brazil-nut pesto generously over the top. Serve immediately and enjoy this wonderful, flavorful dish.

Expert Tips & Tricks

• Brazil Nut Prep: For the most vibrant pesto, ensure your Brazil nuts are fresh. If they seem a bit stale, a quick toasting in a dry skillet over medium heat for a few minutes can awaken their flavor and aroma.
• Broccoli Uniformity: When cutting your broccoli, try to keep the florets roughly the same size. This ensures they cook evenly, preventing some pieces from becoming mushy while others remain undercooked.
• Oven Variability: Ovens can differ significantly. It’s always a good idea to know your oven’s hot spots. If one side consistently cooks faster, rotating the pans both front-to-back and top-to-bottom can help achieve uniform results.
• Pesto Power: If you find your pesto a little too thick for your liking, you can add another teaspoon or two of water or olive oil to reach your desired consistency before drizzling it over the broccoli.
• Make Ahead Magic: The Brazil-nut pesto can be made up to a day in advance. Store it in an airtight container in the refrigerator. Before serving, let it sit at room temperature for about 15-20 minutes to allow the flavors to meld and the texture to soften. You may need to stir in a tiny bit more olive oil if it has become too stiff from refrigeration.

Serving & Storage Suggestions

This Roasted Broccoli with Brazil-Nut Pesto is a wonderfully versatile side dish. It pairs beautifully with grilled meats, roasted chicken, fish, or even as a vibrant addition to a vegetarian main course. To serve, arrange the roasted broccoli on a platter and generously drizzle the pesto over the top, ensuring each floret gets a good coating.

Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. While roasted broccoli is best enjoyed fresh, reheating gently can revive it. You can either warm it in a skillet over medium-low heat with a splash of olive oil, or in a preheated oven at around 350°F (175°C) for about 5-7 minutes, until just heated through. Be careful not to overcook it during reheating, as it can become mushy. The pesto can also be stored separately in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	218 kcal
Total Fat	16.6 g	25%
Saturated Fat	3 g	14%
Cholesterol	2.2 mg	1%
Sodium	104.5 mg	4%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	5.6 g	22%
Sugars	3.4 g	13%
Protein	7.5 g	15%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is fantastic as is, there are always ways to put your personal spin on it.

• Nutty Alternatives: If Brazil nuts aren’t readily available or if you have a different nut preference, walnuts or pecans would make excellent substitutions in the pesto. They offer a similar richness and earthy flavor profile. For a nut-free version, toasted sunflower seeds or pumpkin seeds can provide a delightful crunch and healthy fats.
• Herbaceous Twists: The tarragon adds a lovely anise-like note to the pesto. If you’re not a fan, or can’t find it, consider using chives, mint, or even a touch of dill for a different herbaceous dimension. You could also increase the amount of parsley and add a bit of basil for a more classic pesto flavor.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes can be added to the pesto for a subtle warmth.
• Citrus Zest: While lemon zest is specified, you could experiment with lime zest for a brighter, more zesty flavor, or even a touch of orange zest for a hint of sweetness.

FAQs

Q: Can I use frozen broccoli for this recipe?
A: While fresh broccoli is recommended for the best texture and flavor, you can use frozen broccoli in a pinch. Thaw it completely and pat it very dry before tossing with olive oil and roasting. You might need to adjust the roasting time slightly.

Q: How can I tell if the broccoli is crisp-tender?
A: The best way to check is to pierce a floret with a fork or knife. It should offer a slight resistance but yield easily. You should also see some browning and charring on the edges of the florets.

Q: My pesto seems a bit bland. What can I do?
A: Always taste and adjust your seasoning. The quality of your salt and pepper makes a difference. You can also add a touch more lemon zest or a tiny splash of lemon juice for brightness, or a pinch more garlic for punch.

Q: Can I make this pesto without a food processor?
A: Absolutely! You can finely mince all the pesto ingredients by hand and then whisk them together in a bowl with the olive oil and Parmesan. It will have a more rustic, chunky texture, which can be quite appealing.

Q: Is it essential to roast the broccoli at 500°F?
A: The high heat is key to achieving the desired crispiness and char. While you can roast broccoli at lower temperatures, it will take longer and may not develop the same texture. If your oven doesn’t go up to 500°F, use the highest temperature it can safely reach.

Final Thoughts

This Roasted Broccoli with Brazil-Nut Pesto is more than just a side dish; it’s a testament to the power of simple ingredients prepared with care. It’s a dish that’s elegant enough for a dinner party yet approachable for a weeknight meal. The combination of the sweet, nutty pesto and the perfectly roasted, slightly charred broccoli is a symphony of textures and flavors that I find incredibly satisfying. I encourage you to give this recipe a try, to embrace the delightful surprise of Brazil nuts in your pesto, and to savor the vibrant, healthy goodness on your plate. It’s a perfect companion to almost any main course, or even enjoyed on its own as a light and flavorful meal. Happy cooking!