Recipes & Cooking

Parsley Pesto Broc & Beans

by The Culinistas

This dish brings together the BBQ char of high heat cooking with roasted broccoli, the freshness of the season with a lemon-forward pesto, and the deep end of flavor with parsley, walnuts, and Pecorino serving as key pesto players. Make all components ahead of time and simply toss them together when the party’s getting started.


Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 25 minutes


Ingredients

2 medium (1 pound) heads broccoli
¾ cup extra virgin olive oil, divided
½ tsp onion powder
¼ tsp cayenne
2 cups (8 ounces) green beans, cut in 2-inch pieces
2 cups parsley + more for garnish, packed
½ cup walnuts + more for garnish, roasted, chopped
¼ cup pecorino romano + more for garnish, shaved
2 TB lemon juice
1 TB lemon zest
Salt and freshly ground black pepper, to taste


Directions

1. Preheat oven to 375ºF.

2. Break down the broccoli into small florets. Peel the fibrous skin of the stems and then thinly slice on a bias. Mix the florettes, stems, ¼ cup olive oil, onion powder, cayenne and salt and pepper to taste. Transfer onto a parchment-lined baking sheet and roast until tender, 20 to 25 minutes.

3. In a pot of boiling salted water, blanch the green beans, 5 to 6 minutes. Strain and shock the greens beans in ice water. Once completely cooled, strain the green beans and dry completely.

4. In a blender, add parsley, walnuts, pecorino, lemon juice and zest and season with salt and pepper to taste. Blend the mixture on high and stream in remaining ½ cup olive oil slowly as the motor is running.

5. In a large mixing bowl, toss the broccoli and green beans and dress with the parsley vinaigrette to taste. Transfer the mixture to a serving platter and garnish with parsley leaves, walnuts, pecorino, pepper and a few drizzles of any leftover pesto.

A special thanks to Sylvie Rosokoff for the beautiful photograph.