Grilled Broccoli with Pecan Pesto and Parmesan

Adapted from Where There’s Smoke

I tend to think of broccoli as a winter food, but in truth it’s fantastic on the grill! This recipe really highlights its versatile quality. Next time I’m going to double the pecan pesto yield so I can toss it on salads.

  • 1 large head broccoli, cut into florets (about 1 pound)
  • Kosher salt
  • 1 cup pecans, roughly chopped
  • Zest of 1 lemon
  • 1 clove garlic, pressed
  • 3 tablespoons extra virgin olive oil, divided
  • 1/4 cup Parmesan cheese, finely grated or shredded
  • Bring a large pot of generously salted water to a boil. Cook the broccoli for 2 minutes, then drain it and spread the florets onto a grill pan to cool. Drizzle with 1 tablespoon of olive oil.
  • Heat the oven to 350 degrees F. Toast the pecans on a baking sheet until fragrant and slightly browned, about 8 minutes. Transfer to a small bowl and add the lemon zest, garlic, the remaining 2 tablespoons of olive oil and a pinch of salt. Stir to combine and set aside.
  • Build a medium fire (see this recipe for instructions on how to do so with a live fire or a gas grill) and cook over direct heat until the florets begin to blacken around the edges. Do not move the broccoli while cooking, though you will be tempted to shake it around a bit. Don’t! When the florets are nicely colored, about 12 minutes, remove them from the grill and place them on a platter. Top with the pecan mixture. If serving immediately, finish with the Parmesan and serve. We enjoyed this dish at room temperature. In this case, let the broccoli and pecans sit until ready to serve, then top with the cheese just before serving.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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