• 1 head Broccoli
  • 2 clove Garlic chopped
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Parmeggiano Reggiano cheese
  • Salt and Pepper
  • Almonds
  • Hot chili pepper



Crush the garlic, chili pepper and salt with a mortar and pestle. Put this paste in a bowl and whisk with olive oil.

Slice the broccoli vertically into bite sized pieces.

Toss the broccoli with the olive oil and evenly spread it on a baking sheet.

Bake the broccoli at 400 degrees Fahrenheit for 10-15 minutes or until it is caramelized.

Take out the tray from the oven and sprinkle the almonds on top. Place it back into the oven for another 5 minutes or until the almonds are toasted.

Spoon the broccoli into a serving bowl and toss with the lemon and cheese.

Season with a drizzle of olive oil on top.


  • Take it slow, testing your mixture along the way.
  • Cover your pesto with film of plastic wrap and refrigerate (it oxidizes quickly when exposed to air).
  • Make sure you cool down the nuts before processing.
  • Add some parmechiano-reggiano.


  • Worry about time, this takes a few minutes to make.
  • Cook the sauce.
  • Cut it with water.

Author Miguel

Soy Miguel, diseñador. Me encanta la fotografía y el deporte, sobre todo senderismo y crossfit. Con este blog queremos compartir nuestra cultura a la hora de usar la agroecología y la gastronomía para llevar un estilo de vida más sano y sostenible.

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