Charred Broccoli with Lemon-Walnut Pesto

If your tastebuds had tiny little tastebud minds, this recipe would blow them. The smoky flavor from charring the broccoli mixed with the acidity from the pesto makes eating vegetables feel like a serious indulgence. I'm all for eating as many greens as possible, but sometimes I need a healthy dose of fat to go along with them! Walnuts and lemon juice combine to make a nutty, tangy, unique pesto that could honestly be used for anything, but tastes pretty dang good drizzled over grilled broccoli! 

Serves 2-4

For the Broccoli

Ingredients

• 2 heads broccoli, cut into florets 
• 3 TBS olive oil
• Salt and pepper 

Directions

1. Heat grill on medium-high to high heat*
2. Toss broccoli florets with olive oil and season with salt and pepper to taste
3. Grill broccoli until it starts to char, flipping to repeat on the other side. Cook until lightly blackened and fork-tender**

*Alternatively, you can char the broccoli in the over if you do not have a grill. Simply pre-heat oven to 475 degrees and bake on a sheet pan. 

**You must watch the broccoli closely while you are grilling it, it can burn quickly! Move it around on the grill to make sure it is being evenly charred. 

For the Pesto

Ingredients

• 3-4 cloves garlic
• 1 cup walnuts 
• 1 cup olive oil 
• Juice from 2 lemons (about 1/4 cup)
• 1/2 cup good quality parmesan cheese, finely grated

Directions

1. Add garlic cloves to food processor and process until fine, scraping down sides with a spatula as needed. Add walnuts and pulse until corse*
2. Add lemon juice and half of the olive oil, pulse until combined.
3. Transfer pesto to a bowl and add remaining oil, Stir in cheese until combined 

*Do not over-process the walnuts or you will turn the mixture into a paste and end up with a nut-butter consistency. You want the crumbly texture of the walnuts in this pesto.