Greek Broccoli with Arugula Pesto and Roasted Lemon

4.5 77 ratings

Prep. 10min

Total 30min

6 portions

Ingredients

Arugula Pesto

Parmesan cheese in pieces
2 oz
lemon thin peel only, no white pith
1
pine nuts
1 oz
garlic cloves
2
baby arugula
3 oz
extra virgin olive oil
2 ½ oz
lemon juice
½ oz
salt
¼ tsp

Broccoli

extra virgin olive oil
1 tbsp
broccoli florets
20 oz
red onions sliced thinly (approx. 1 onion)
8 oz
cherry tomatoes halved
8 oz
feta cheese crumbled
5 oz
lemons halved
2

Nutrition per 1 portion

Calories 316 kcal / 1322 kJ

Protein 11 g

Fat 26 g

Carbohydrates 15 g

Fiber 4 g

Saturated fat 7 g

Sodium 525 mg

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Also featured in

Mindfully Mediterranean 12 Recipes
United States

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