You're Probably Sleeping on Pesto

Ingredients

• 2 cups Fresh Basil Leaves (packed, washed and patted dry)
• 0.5 cup Parmesan Cheese (finely grated)
• 2 pieces Garlic Cloves (peeled)
• 0.33 cup Pine Nuts (toasted lightly)
• 0.5 cup Extra Virgin Olive Oil (plus extra for sautéing)
• 1 tsp Sea Salt (adjust to taste)
• 0.5 tsp Freshly Ground Black Pepper (adjust to taste)
• 1 bunch Broccolini (trimmed, stems peeled if thick)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 2 tbsp Sliced Almonds (toasted)
• 1 tsp Lemon Zest (zested from a fresh lemon)

Instructions

1. Make the Basil Pesto

   Add the basil leaves, grated Parmesan, toasted pine nuts, garlic, sea salt and black pepper to the food processor. Pulse a few times, then drizzle in the olive oil while the processor runs until the mixture is smooth and glossy.

   Time: PT8M

2. Prep the Broccolini

   Rinse the broccolini, trim any tough ends, and pat dry. Slice any thick stems lengthwise so they cook evenly.

   Time: PT5M

3. Char the Broccolini

   Heat the large skillet over medium‑high heat, add 2 tbsp olive oil, then add the broccolini in a single layer. Cook, stirring occasionally, until the florets develop dark, slightly charred spots and the stems are tender‑crisp, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

4. Combine with Pesto

   Transfer the hot broccolini to a mixing bowl, add 3‑4 tbsp of the freshly made pesto, and toss until the vegetables are evenly coated.

   Time: PT2M

5. Plate and Finish

   Spread the ricotta onto a serving platter, arrange the pesto‑tossed broccolini on top, sprinkle toasted almond slices, lemon zest, and a final drizzle of olive oil. Finish with a generous grating of Parmesan and a pinch of black pepper.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

12 g

Fat

28 g

Fiber

4 g