Roasted broccoli with olive and almond pesto recipe
Prepare broccoli: Preheat oven to 425°F. In a large bowl, mix broccoli florets with olive oil. Transfer to a large rimmed baking sheet and grill until slightly charred but still fairly crisp, 15-20 minutes.
Meanwhile, prepare the pesto: In a food processor, pulse the almonds, olives, and garlic until coarsely chopped, about 10 seconds. Transfer to a medium bowl and add the scallions, shallots, parsley, and olive oil. (If not using the pesto right away, transfer it to an airtight container and store in the refrigerator for up to one week or in the freezer for up to one month.)
Transfer the roasted broccoli back to the large bowl. Add the pesto and lemon juice, season to taste with salt and black pepper, and toss well to coat. Transfer the broccoli to a large serving platter, garnish with grated Parmesan cheese and a drizzle of olive oil, and serve hot or warm with a few lemon slices on the side.