Roasted Broccoli Pesto
Chunky style pesto blended with roasted brocolli crowns, garlic, whole pecans, and parsley. With a healthy drizzle of olive oil, lemon and flaked salt.
Ingredients
- 2 crowns broccoli
- 10 cloves garlic
- 2 Tb pecans
- 1/2 c olive oil
- 1/4 c pasta water
- salt
- pepper
- 1/4 c parmesan cheese
- 1/4 c parsley
- 1 Lemon juiced + zested
- 1 lb Spaghetti
- 2 c Spinach fresh
- 2 roma tomatoes diced
Instructions
- Toss broccoli, garlic, and pecans in 1tsp olive oil, salt and pepper.
- Roast at 375 for 20 minutes
- Place cooled and roasted broccoli, garlic and pecans into a food processor. Start on low and add in parsley and cheese.
- Slowly drizzle in olive oil. Season with salt and pepper. Add in Lemon juice and zest.
- Once pasta is cooked according to package instructions. Add pasta back in with spaghetti.
- Add in spinach, tomatoes, extra cheese, black pepper, and pesto.
- Toss till combined thickened then serve