This broccoli recipe is a recent find, but I have made it repeatedly since we have basil growing in the backyard and the ingredient list would double as a "K's Favorite Foods List". It must be the Italian part of me! I took the recipe from Ina Garten on her show Barefoot Contessa, found here in it's original form. I have written the recipe with slight changes below, due to my preferences. Enjoy.
4 to 5 pounds broccoli5-6 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt (I use pink Himalayan salt, and I do not measure. I just do a large pinch, enough to sprinkle over all the broccoli liberally)
1/2 teaspoon freshly ground black pepper
1 lemon, zested and then cut in half to squeeze out juice
1/4 cup pine nuts
1/2 cup freshly grated Parmesan cheese (I use Trader Joe's grated parmesan for a shortcut)
fresh basil leaves (about 12 leaves, or a large handful)
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5-6 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- While broccoli roasts, toast pine nuts in a dry stainless steel sauce pan (non-stick will give off fumes used dry) over medium heat, tossing occasionally. Standing right next to pine nuts, julienne the basil leaves on a cutting board, making a pile. Zest the lemon over the top of the pile of basil leaves and set aside for juicing. When the pine nuts are done toasting, ease them out of the pan over the basil-lemon pile. Put Parmesan cheese on top of the pile. Give the pile a loose chop, mixing gently as you go.
- Remove the broccoli from the oven and immediately drizzle with more olive oil. Sprinkle basil, lemon, pine nuts and Parmesan mixture over the whole pan of roasted broccoli. Cut reserved lemon in half and squeeze juice over the entire pan. Serve hot, immediately.