November 2nd, 2024
Recipes
Sautéed Broccoli with Pesto Vinaigrette
Valentina P
- Difficulty
•
- Time 20"
Crispy and tender pan-fried broccoli tossed with crunchy walnuts, croutons, and an easy pesto vinaigrette. A delicious side dish recipe inspired by Trader Joe's Broccoli and Cauliflower Sauté Kit.
How To MakeDiet Type: Plant-based
Shopping List
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For the Broccoli
- 8 ounces broccoli florets
- 2 medium slices sourdough bread
- 1/4 cup walnuts, chopped
- 2 1/2 tablespoons olive oil (divided)
- garlic powder, to taste
- salt and pepper, to taste For the Pesto Vinaigrette
- 2 tablespoons basil pesto (store-bought or homemade)
- 1 1/2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- 1/8 teaspoon sugar (optional)
Instructions
- Step 1: Stir together the Pesto Vinaigrette ingredients in a small bowl or jar. Set aside.
- Step 2: Preheat the oven to 400 degrees Fahrenheit.
- Step 3: Chop the bread into 1 inch cubes, making enough for about 2 handfuls. Spread the bread pieces on a baking sheet and toss with 1/2 tablespoon of the olive oil and a sprinkling of garlic powder. Bake for 6 to 8 minutes, or until crispy and golden brown.
- Step 4: Meanwhile, slice the larger broccoli florets vertically into smaller pieces, so that many of the florets have a flat cut side.
- Step 5: Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Once sizzling hot, add the broccoli florets in a single layer to the pan. Season with salt and pepper. Cook the florets for 3 to 4 minutes, only stirring once or twice to allow for nice browning on the sides.
- Step 6: Once the florets have some browned edges, add 1/4 cup of water to the pan. Stir and cook until the water has all cooked off, about 1 to 2 minutes.
- Step 7: Add the croutons and walnuts to the pan. Pour in the Pesto Vinaigrette, to taste, and toss to combine everything.
- Serve: Transfer into plates and serve warm.
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Sautéed Broccoli with Pesto Vinaigrette
PT20M 8 ounces broccoli florets 2 medium slices sourdough bread 1/4 cup walnuts, chopped 2 1/2 tablespoons olive oil (divided) garlic powder, to taste salt and pepper, to taste 2 tablespoons basil pesto (store-bought or homemade) 1 1/2 tablespoons olive oil 1/2 tablespoon balsamic vinegar 1/8 teaspoon sugar (optional) Gluten Free Paleo Vegan 2 Servings
Ingredients:
