My life revolves around food. I live for it, I dream about it, I cook it on the regular, it’s basically my entire existence.
So when I’m out of inspiration or ideas it’s a major problem. Lucky for me, I just had the most insanely inspirational trip to Brazil which left me with about 32490 ideas for recipes and not enough time in the day to create all of them.
While I was in Rio I had the most amazing side of of Pesto Broccoli at Mira! Wait, what? Pesto Broccoli. It’s the most simple thing I’ve ever heard of and yet, HOW HAD I NEVER HAD THIS BEFORE? Clearly I hadn’t lived. I’ve since turned it around and have been eating Pesto Broccoli on the reg. (let’s all agree that reg is just short for regular and it’s way more fun to say)
I ate my way through Brazil, I mean it’s my job right? That means that it’s my civic duty to try as much as I can humanely fit into my body. That means loose fitting dresses are a must. It also means I’m very rarely hungry. Whatever, who has time to worry about that. So one day in Rio, we stopped into the cutest little restaurant for lunch and I was all like, oh I’m just going to have salad. Nothing major right? Wrong. 10 seconds later I saw everything that there was to eat and proceeded to pile my plate up with lots of food. And then ate it all. Pesto Broccoli included.
Here’s the deal… it’s sautéed broccoli doused in a homemade pesto sauce and then served with a squeeze of lemon. I kid you not, it’s freaking epic. I love it even more than I love my lemon roasted broccoli and that is saying a lot. Especially because I eat that on a weekly basis. Serve this to any picky eater, age doesn’t matter, and I’m almost certain they will lick their plate clean, because it’s just that good.
- 2 pounds broccoli or broccolini ends trimmed
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 or 1 teaspoon red pepper flakes depending on your spice tolerance
- Kosher salt and freshly cracked black pepper
- 1 recipe Basil Vinaigrette
- lemon wedges for garnish
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the broccolini and sauté for 3-4 minutes.
- Add the garlic and red pepper flakes and stir to combine. Continue to sauté for another 3-5 minutes more until the broccolini is just tender. Season with salt and pepper and toss with the basil vinaigrette before serving.
2 pounds broccoli or broccolini
2 tablespoons olive oil
2 cloves garlic
1/2 or 1 teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper
1 recipe Basil Vinaigrette
lemon wedges for garnish
Instructions Step 1 of 2: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the broccolini and sauté for 3-4 minutes.
Instructions Step 2 of 2: Add the garlic and red pepper flakes and stir to combine. Continue to sauté for another 3-5 minutes more until the broccolini is just tender. Season with salt and pepper and toss with the basil vinaigrette before serving.