Saturday, August 7, 2010
6 1/2 Tbs olive oil, divided
1 1/2 tsps kosher salt
1/2 tsp fresh ground pepper
4 garlic cloves, peeled and sliced
3 Tbs pine nuts, toasted
1/3 cup of freshly grated Parmesan cheese
2 Tbs julienned fresh basil
Preheat the oven to 425.
Take 4 to 5 pounds of broccoli, cut into florets (but relatively big ones.). Put the broccoli on a cookie sheet. Toss with 5 Tbsp olive oil, salt and pepper and add 4 garlic cloves and toss again. Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."
When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add remainder of thee olive oil, pine nuts, Parmesan cheese & basil.