Greek Broccoli with Arugula Pesto and Roasted Lemon

Arugula Pesto

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

Broccoli

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