Chicory Smoked Broccoli with Chili Walnut Pesto
A smoky and spicy treat for your taste buds
This dish perfectly combines the smoky flavors of chicory-infused broccoli with the vibrant kick of chili walnut pesto, making it an ideal choice for adventurous palates.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Broccoli
For the Chili Walnut Pesto
For Garnishing
Preparation
Marinating the Broccoli
Mix the Marinade
In a large bowl, mix olive oil, chicory root powder, salt, and pepper.
Toss the Broccoli
Add broccoli florets and toss until evenly coated.
Marinate
Let the broccoli marinate for 15 minutes to absorb the flavors.
Preparing the Chili Walnut Pesto
Combine Ingredients
In a food processor, combine toasted walnuts, garlic, basil, Parmesan, and chili flakes.
Chop Coarsely
Pulse until the ingredients are coarsely chopped.
Blend with Oil and Lemon
With the processor running, gradually add olive oil and lemon juice until smooth.
Do not over-process the pesto; keep it slightly chunky for the best texture. Adjust chili flakes to taste.
Cooking Process
Smoke the Broccoli
Arrange marinated broccoli on a smoking tray and smoke over low heat for 45 minutes.
Blend the Pesto
Ensure the pesto remains slightly coarse for a textured finish.
Roast for Finish
After smoking, quickly roast the broccoli in a preheated oven at 400°F for 10 minutes for a crispy exterior.
Plating & Serving
Chicory Smoked Broccoli with Chili Walnut Pesto
Chicory Smoked Broccoli with Chili Walnut Pesto
Plate the Dish
Spread the chili walnut pesto on a serving dish and place the smoked broccoli on top, drizzling with extra pesto if desired.