Pesto Roasted Broccoli | Recipe

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Saturday, March 04, 2017

So this is quite possibly the yummiest thing in the world, something that may seem a bit of an odd combination but trust me it works so well.

The recipe itself is inspired by one of the dishes in my favourite cookbook - Keep It Vegan by Aine Carlin.

I tend to have this with sweet potato wedges and Quorn fillets, that’s like my ultimate weekday go to dinner, I could and sometimes do eat it every day because it’s just so good and so simple to make!

However I could also eat this side dish on its own, like a huge pile of it!!
Anyway enough teasing….


1 Broccoli
Heaped Teaspoon of Vegan Pesto
4 Tablespoons of Olive Oil
Pinch Black Pepper
Quarter of a Lime


Firstly preheat the oven on to about 200oC.

Chop the bigger broccoli florets into slices and leave the smaller ones whole (it’s up to you how much of the stalk you use, I tend to chop it off and give it to my rabbits).

Once chopped put it all into a baking tray.

Now in a mixing bowl mix together olive oil, pesto, pepper and lime.

When fully mixed together pour over the broccoli and mix up in the tray until it’s all covered in the oil and pesto mix.

Cook for about 20 minutes, stirring once half way through.

And Tuhdah! Enjoy!
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