Broccoli with Parmesan & Pine Nuts

Broccoli with Parmesan & Pine Nuts

Print Recipe

One of the cool season crops I love most is broccoli. Years ago -- before I knew better -- I attempted to grow it in the middle of summer, and I couldn't understand why it bolted and grew flowers instead of a head of broccoli. The flowers were lovely, but they didn't do much for my kitchen other than provide something nice to look at.

1. CourseAppetizers

2. CuisineSpanish

Servings Prep Time 2 people 10 minutes

Cook Time Passive Time 20 minutes 1 hour

Servings Prep Time 2 people 10 minutes Cook Time Passive Time 20 minutes 1 hour

Broccoli with Parmesan & Pine Nuts

Print Recipe

One of the cool season crops I love most is broccoli. Years ago -- before I knew better -- I attempted to grow it in the middle of summer, and I couldn't understand why it bolted and grew flowers instead of a head of broccoli. The flowers were lovely, but they didn't do much for my kitchen other than provide something nice to look at.

1. CourseAppetizers

2. CuisineSpanish

Servings Prep Time 2 people 10 minutes

Cook Time Passive Time 20 minutes 1 hour

Servings Prep Time 2 people 10 minutes Cook Time Passive Time 20 minutes 1 hour

Ingredients

1. Broccoli

2. Red onion

3. Pine nut

4. Fresh garlic

5. Lemon

6. olive oil

7. Fresh basil

8. Fresh Parmesan cheese

Servings: people

Instructions

1. 
   

Chop the broccoli, onions & garlic.

1. 
   

Toss them on a baking sheet with some pine nuts. Sprinkle on a bit of fresh lemon juice (zest the lemon before squeezing the juice, and set the zest aside).

1. 
   

Drizzle the veggies with good olive oil.

1. 
   

Pop it in the oven at 400 degrees until it starts to brown -- about 20 minutes.

1. 
   

Stir it gently so the broccoli cooks evenly. Pop it back in the oven until it's slightly more brown -- about another 10-15 minutes.

1. 
   

Chop the basil and shave the parmesan.

1. 
   

Take the broccoli out of the oven and sprinkle it with basil, parmesan & lemon zest. Eat. Love.

Share this Recipe

*****

* Buen Provecho: This is a beautiful saying we learned in Ecuador when we were adopting our son. There’s not a good literal translation from Spanish to English, because the loose translation — “Enjoy your meal” — doesn’t capture the full essence of the Spanish meaning. The verb “aprovechar” means to make the most of, or to receive the full benefit of something. Thus, when we say, “buen provecho,” it is offering our hope that the eater will receive the full benefits and advantages of the food we’ve prepared. And that’s my wish for my friends and family when I cook for them — that they will receive all the goodness the food offers.

** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.

#Broccoli #Parmesan