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Pesto broccolini is full of flavor and made in under 30 minutes! Roasted broccolini is tossed with fresh pesto and finished with bright lemon zest.
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5 from 15 votes

Pesto Broccolini

Roasted broccolini is tossed with an herbaceous pesto and garnished with toasted almonds, fresh lemon zest and a healthy drizzle of olive oil.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: broccolini with pesto, pesto broccolini, roasted broccolini with pesto
Servings: 4 servings
Calories: 626kcal
Cost: $10

Ingredients

Basil Almond Pesto

Broccolini

Instructions

  • Make the pesto by adding toasted almonds and garlic to a food processor and pulse until the mixture is ground well.
  • 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. Set aside.
  • Preheat oven to 425 degrees Fahrenheit and place broccolini on a baking sheet, drizzle with olive oil and season with salt and pepper.
  • Roast broccolini for 10-15 minutes until the vegetables are just tender and cooked through.
  • Toss cooked broccolini with 2-3 tablespoons of pesto and arrange on a serving platter.
  • Garnish pesto broccolini with lemon zest, Aleppo pepper, toasted sliced almonds, drizzle of olive oil and lemon wedges.

Video

Notes

  • 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.and tarts.
  • This recipe makes more pesto then you need for the broccolini. You can store leftover pesto for up to 4 days in the refrigerator and add to pastas, pizzas.
  • 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 them by placing the vegetables in a bowl filled with ice cold water.
  • 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.

Nutrition

Calories: 626kcal | Carbohydrates: 14g | Protein: 11g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 42g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 730mg | Potassium: 220mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2764IU | Vitamin C: 107mg | Calcium: 220mg | Iron: 3mg