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Roasted Broccoli Rabe and Pesto Flatbread


This flatbread is not only easy to make, it’s also nutritious and addicting

This flatbread is not only easy to make, but it’s also nutritious and addicting. Yum!

Ingredients

Roasted Broccoli Rabe and Pesto Flatbread

  • 3 Whole grain naan flatbreads, about 7 inches in diameter
  • 3/4 Cups crumbled feta cheese
  • Handful broccoli rabe (about 1/4 pound)
  • Red pepper flakes, for garnishing

Basil-Almond Pesto

  • 2 Cups packed fresh basil
  • 1/2 Cup sliced almonds, plus more for garnish
  • 1/2 Cup grated Parmigiano-Reggiano cheese
  • 2 Cloves garlic, roughly chopped
  • 1/2 Teaspoon salt
  • 1 Tablespoon lemon juice, plus more for garnish
  • Freshly ground black pepper
  • 1/3 Cup extra-virgin olive oil, plus more for the broccoli rabe

Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Lemon and Roasted Broccoli Pesto

Roasted Broccoli Pesto is made with oven roasted broccoli, broccoli rabe, green onion, and garlic with fresh lemon juice, basil, toasted pine nuts, and Parmesan. It’s a pesto full of fresh summer flavors.

Roasted Broccoli Pesto is easy to prepare with minimal active preparation time. First, you need to roast the broccoli, broccoli rabe, and green onion. To do that, you mix melted butter, olive oil, garlic, Parmesan, lemon zest, and lemon juice together. Then you toss the vegetables in this mixture and roast them in the oven for 25 minutes.

Once the vegetables are roasted you let the food processor do the work. The roasted vegetables go into the food processor with some toasted pine nuts, basil, and some more lemon juice, Parmesan, and olive oil.

I chose to use both broccoli and broccoli rabe because I like broccoli rabe’s nutty and bitter flavor. It adds some more complex flavors to this sauce, but you could opt to only use regular broccoli.

The hardest part of preparing this recipe is not immediately eating all of it. I ate several spoonfuls right out of my food processor.

The pesto will be very thick and will need to be thinned before you add it to pasta. Thin the pesto with pasta water, the starchiness of the water helps to bind the sauce to the pasta. I always add a touch of pasta water to sauces before I mix in the pasta.

If you don’t want to serve the pesto over pasta you can use it to stuff chicken breasts. Or spread warm roasted broccoli pesto over toast and top with a fried egg for a delicious breakfast. Add it to a sandwich, it would be delicious on a grilled cheese!


Watch the video: broccoli rabe and ricotta flatbread recipe. organicgirl (December 2021).