Roasted Broccoli with Olive and Almond Pesto Recipe
The roasted broccoli with olive and almond pesto recipe from the cookbook “Salad Pizza Wine” is proof that veggie sides can be easy, unexpected and downright exciting. Read on for the simple...
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Cooking tools:
- Food processor
- Oven
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Serving platter
Ingredients
- 2 large heads broccoli (about 8 cups florets)
- 1 cup extra-virgin olive oil, divided, plus more for serving
- ¾ cup toasted almonds
- 12 ounces (about 1 cup) green olives, pitted
- 2 garlic cloves
- 1 shallot, finely diced
- 3 scallions, finely chopped
- ½ cup chopped parsley leaves
- 2 lemons, divided
- Flaky salt
- Freshly ground black pepper
- ¼ cup shaved Parmesan cheese
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