Pesto Broccolini

Pesto Broccolini

For years I thought I didn't like pesto. I always found it too salty and not the bursting with the fresh basil flavors that I craved.

Not until I started making my own pesto years ago. Pesto is all about balancing layers into a bright, slightly spicy and herbaceous spread.

My basil almond pesto is heavy on the basil and lighter on the Parmesan. Tender broccolini is roasted until just tender and tossed with a few spoonfuls of pesto until evenly coated.

Roasted broccolini with pesto is an easy vegetable dish that is done in under 30 minutes and is bursting with fresh flavors and textures.

Ingredients

• Broccolini: Smaller than broccoli, broccolini is more tender with thinner leaves and a slimmer stalk. The only prepping you need to do to broccolini is to trim ¼ inch off the ends and cut larger stalks in half, lengthwise.
• Toasted Almonds: Lightly toasted sliced or slivered almonds are used in the pesto and as garnish.
• Fresh Basil: The main component in a classic pesto. Other options are arugula and spinach for a more mild pesto.
• Parmesan Cheese: Grated for the pest and you could save some to garnish as well.
• Olive Oil: A good amount is used in the pesto and for a final drizzle as garnish. Some of my favorites are this organic Argentinian olive oil and this Italian Laudemio olive oil that I only use as a finishing oil.
• Garlic: Just 1 clove to not overpower the pesto.
• Fresh Lemon: Lemon juice and broccolini go so well together. Right before serving, grate a bit of lemon zest over the roasted broccolini and a squeeze of lemon juice to wake up all the flavors.
• Aleppo Pepper or Red Pepper: Optional for added heat and right at the end as a garnish. Aleppo pepper is a bit softer than traditional red pepper.

How to Make Roasted Broccolini with Pesto

1. Make the pesto by adding toasted almonds and garlic to a food processor and pulse until the mixture is ground well.
2. Add the fresh basil leaves, Parmesan cheese, olive oil, salt and pepper and pulse until well incorporated and there are no large pieces of basil or almonds. Taste pesto for seasoning and adjust as needed.
3. Preheat oven to 425 degrees Fahrenheit and trim ¼ inch off the broccolini ends. If there are any large stalks, cut those in half, lengthwise.
4. Place broccolini on a baking sheet and drizzle with olive oil and season with salt and pepper.
5. Roast broccolini for 10-15 minutes until just tender and cooked through.
6. Toss broccolini with 2-3 tablespoons of pesto and arrange on a serving platter. Garnish pesto broccolini with lemon zest and juice red pepper flakes or Aleppo pepper, toasted sliced almonds and a drizzle of olive oil.

Helpful Tips and Substitutions

• Broccolini only takes 10-15 minutes to cook, so roast at a higher eat to caramelize the vegetable and still keep it tender and snappy.
• This recipe makes more pesto than you need for the broccolini. You can store leftover pesto for up to 4 days in the refrigerator and add to pastas, pizzas and tarts.
• When roasting broccolini on a baking sheet, spread them out so there is even roasting all around the vegetables.
• Other ways to cook broccolini: Blanching, which is boiling the broccolini for a few minutes until it turns bright green, then immediately shocking the broccolini by placing the vegetables in a bowl filled with ice cold water to keep the color in tact and stop the cooking.
• If fresh basil is not available for the pesto, substitute peppery arugula or mild spinach.
• Pesto broccolini can be made up to 2 days in advance.

Serve Pesto Broccolini with These Recipes

• On the side of roasted spatchcoick chicken with lemon and butter.
• Or alongside chicken piccata with lemon and capers.
• Serve with lemony shrimp scampi with parmesan.
• Chopped up and tossed in with cherry tomato pasta.
• Add leftover pesto broccolini to a spring pesto pizza.