Greek Broccoli with Arugula Pesto and Roasted Lemon

3.7 3 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

Arugula Pesto

Parmesan cheese in pieces
60 g
lemon thin peel only, no white pith
1
pine nut, raw
30 g
garlic cloves
2
baby leaf salad, mixed
85 g
extra virgin olive oil
70 g
lemon juice
15 g
salt
¼ tsp

Broccoli

extra virgin olive oil
1 tbsp
broccoli florets
570 g
red onion sliced thinly (approx. 1 onion)
225 g
cherry tomatoes halved
225 g
feta cheese crumbled
140 g
lemons halved
2

Difficulty

easy

Nutrition per 1 portion

Sodium 483.9 mg

Protein 11.8 g

Calories 1332.8 kJ / 318.5 kcal

Fat 25.4 g

Fibre 2.3 g

Saturated Fat 7.6 g

Carbohydrates 15.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

There is Always Room at Our TABLE 22 Recipes
Canada

You might also like...

Salmon and Leek Parcel with New Potatoes

1 h

Cauliflower Tabbouleh

10 min

Chicken and Bulgur Soup

40 min

Asian Rice and Vegetable Sauté (TM6 Metric)

45 min

Cream of Parsnips with Maple Syrup and Prosciutto

45 min

Split Pea Soup

2 h 10 min

Asian Rice and Vegetable Sauté (TM6 Metric)

45 min

Buckwheat Crêpes

45 min

Sweet Potato Curry with Broccoli

30 min

Buckwheat with Mushrooms and Gorgonzola

25 min

Kale Caesar Salad with Parmesan Bread Crumbs

25 min

Tuscan White Bean Stew

1 h