Chicory Smoked Broccoli with Chili Walnut Pesto
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Broccoli
- 1
Mix the Marinade
In a large bowl, mix olive oil, chicory root powder, salt, and pepper.
- 2
Toss the Broccoli
Add broccoli florets and toss until evenly coated.
- 3
Marinate
Let the broccoli marinate for 15 minutes to absorb the flavors.
Preparing the Chili Walnut Pesto
- 1
Combine Ingredients
In a food processor, combine toasted walnuts, garlic, basil, Parmesan, and chili flakes.
- 2
Chop Coarsely
Pulse until the ingredients are coarsely chopped.
- 3
Blend with Oil and Lemon
With the processor running, gradually add olive oil and lemon juice until smooth.
Tip: Do not over-process the pesto; keep it slightly chunky for the best texture. Adjust chili flakes to taste.
How to Make Chicory Smoked Broccoli with Chili Walnut Pesto
Total time: 2 h · Yields 4 servings
- 1
Smoke the Broccoli
Arrange marinated broccoli on a smoking tray and smoke over low heat for 45 minutes.
- 2
Blend the Pesto
Ensure the pesto remains slightly coarse for a textured finish.
- 3
Roast for Finish
After smoking, quickly roast the broccoli in a preheated oven at 400°F for 10 minutes for a crispy exterior.
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