Roasted Broccoli with Brazil Nut Pesto - Allergy Associates of La Crosse

Ingredients

• 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