Roasted Broccoli with Olive and Almond Pesto
PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.
Before you pick up another crudités tray with ranch dressing for your next dinner party, allow us to be the first to say it: You can do better. Consider this recipe for roasted broccoli with olive and almond pesto from the new cookbook Salad Pizza Wine, written by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky.
“This recipe makes enough to feed about six people,” write the authors, “but we always recommend making a bit more because we’ve been guilty of eating a whole tray of roasted broccoli before it even makes it onto the plate.” Solid advice, if you ask us.
Odds are you’ll be left with extra pesto (that’s a plus in our book), which will keep in the fridge in an airtight container for up to one week. Drizzle it atop beans, roasted cauliflower, raw carrots or pasta…or just make double of the roasted broccoli and devour it all in one sitting. The choice is yours, friend.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky . Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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
Freshly ground black pepper
¼ cup shaved Parmesan cheese
1. Prepare the broccoli: Preheat the oven to 425°F. Cut each broccoli head into six to eight large florets. Trim, peel and cut the stems to match the size of the florets.
2. Roast the broccoli: In a large bowl, toss the broccoli florets and stems with ¼ cup olive oil. Scatter the broccoli on a baking sheet in a single layer and roast until it is slightly charred and still has some bite, 15 to 20 minutes.
3. Make the pesto: Meanwhile, place the toasted almonds, olives and garlic in a food processor and pulse until everything is roughly the size of a lentil, about 10 seconds. Transfer to a small bowl and add the shallot, scallions, parsley and ¾ cup olive oil. Toss to combine.
4. Assemble the dish: In a large bowl, toss the warm broccoli with the pesto, the juice of half a lemon, flaky salt and pepper. Taste and adjust the seasoning if needed. Transfer to a platter and top with shaved Parmesan and a drizzle of olive oil. Serve with lemon wedges on the side.