Thinly slice lemon. Cut onion and broccolini into large pieces (roughly 2 inches). Step 2: In a large bowl, combine parsley, fresh rosemary, garlic, mustard and 4 tsp olive oil. Rub mixture over ...
Step 4: Meanwhile, chop broccoli and add to the boiling water 1 minute. Drain and transfer to a bowl. Zest lemon; add 2 tsp zest and the remaining 6 tbsp olive oil to the bowl, tossing well.
Blend roasted broccoli into your pesto. Don’t worry, you’ll still use plenty of basil in addition to the broccoli for that classic pesto flavor. Mix with garlic, olive oil, capers, lemon zest ...