Roasted Broccoli with Olive and Almond Pesto
Ingredients
- 8 cups broccoli florets
- ¼ cup extra-virgin olive oil
- 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
Organization Tags
Tags easily organize your Recipe Library
Comments