Roasted Broccoli With Brazil-Nut Pesto

• 1/2 cup flat leaf parsley, coarsely chopped
• 1/4 cup brazil nut, coarsely chopped
• 2 tablespoons water
• 1 tablespoon tarragon, chopped
• 1 large garlic clove, chopped
• 1/2 teaspoon lemon zest, finely grated
• 5 tablespoons extra virgin olive oil
• 3 tablespoons parmesan cheese, freshly grated
• salt
• fresh ground pepper
• 2 1/2 lbs broccoli, large stems discarded, cut into 4-inch-long florets

1. Preheat the oven to 500u0b0. In a mini food processor, combine the parsley with the Brazil nuts, water, tarragon, garlic and lemon zest and pulse to a coarse paste. Add 3 tablespoons of the olive oil and the Parmesan and process to a slightly smooth paste. Season with salt and pepper.
2. On 2 large, rimmed baking sheets, toss the broccoli florets with the remaining 2 tablespoons of olive oil and spread in an even layer. Season with salt and pepper. Roast the broccoli in the center of the oven for 8 minutes. Switch the baking sheets and continue to roast for about 8 minutes longer, or until the broccoli is browned and crisp-tender. Transfer the broccoli to a platter, drizzle the pesto on top and serve.

flat leaf parsley, brazil nut, water, tarragon, garlic, lemon zest, extra virgin olive oil, parmesan cheese, salt, fresh ground pepper, broccoli

Taken from www.food.com/recipe/roasted-broccoli-with-brazil-nut-pesto-133113 (may not work)