Sautéed Broccoli with Pesto Vinaigrette - Bravabod
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Sautéed Broccoli with Pesto Vinaigrette

Valentina

Crispy and tender pan-fried broccoli tossed with crunchy walnuts, croutons, and an easy pesto vinaigrette. A delicious side dish recipe inspired by Trader Joe's Broccoli and Cauliflower Sauté Kit.

How To MakeDiet Type: Plant-based

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Shopping List
    For the Broccoli
  • 8 ounces broccoli florets
  • 2 medium slices sourdough bread
  • 1/4 cup walnuts, chopped
  • 2 1/2 tablespoons olive oil (divided)
  • garlic powder, to taste
  • salt and pepper, to taste For the Pesto Vinaigrette
  • 2 tablespoons basil pesto (store-bought or homemade)
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/8 teaspoon sugar (optional)

Instructions
  1. Step 1: Stir together the Pesto Vinaigrette ingredients in a small bowl or jar. Set aside.
  2. Step 2: Preheat the oven to 400 degrees Fahrenheit.
  3. Step 3: Chop the bread into 1 inch cubes, making enough for about 2 handfuls. Spread the bread pieces on a baking sheet and toss with 1/2 tablespoon of the olive oil and a sprinkling of garlic powder. Bake for 6 to 8 minutes, or until crispy and golden brown.
  4. Step 4: Meanwhile, slice the larger broccoli florets vertically into smaller pieces, so that many of the florets have a flat cut side.
  5. Step 5: Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Once sizzling hot, add the broccoli florets in a single layer to the pan. Season with salt and pepper. Cook the florets for 3 to 4 minutes, only stirring once or twice to allow for nice browning on the sides.
  6. Step 6: Once the florets have some browned edges, add 1/4 cup of water to the pan. Stir and cook until the water has all cooked off, about 1 to 2 minutes.
  7. Step 7: Add the croutons and walnuts to the pan. Pour in the Pesto Vinaigrette, to taste, and toss to combine everything.
  8. Serve: Transfer into plates and serve warm.

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Sautéed Broccoli with Pesto Vinaigrette

PT20M 8 ounces broccoli florets 2 medium slices sourdough bread 1/4 cup walnuts, chopped 2 1/2 tablespoons olive oil (divided) garlic powder, to taste salt and pepper, to taste 2 tablespoons basil pesto (store-bought or homemade) 1 1/2 tablespoons olive oil 1/2 tablespoon balsamic vinegar 1/8 teaspoon sugar (optional) Gluten Free Paleo Vegan 2 Servings Ingredients:

2 Servings

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Takes 1 min