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Charred Broccoli with Pesto Ranch

Course Appetizer, Side Dish
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

Pesto ranch

  • 1 cup fresh basil
  • ½ cup grated parmesan
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • ½ cup plain Greek yogurt
  • ¼ cup buttermilk
  • ¼ cup chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • ½ teaspoon onion powder
  • salt and pepper

Charred broccoli

  • 2 pounds trimmed broccoli cut into florets
  • 4 shallots sliced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • salt and pepper

Chickpea breadcrumbs

  • 1 15 oz can chickpeas
  • 2 tablespoons olive oil
  • salt and pepper

Remaining ingredients

  • ¼ cup toasted pepitas
  • ¼ cup grated parmesan
  • ¼ cup sliced pepperoncini

Instructions

  • Preheat oven to 400 degrees F.
  • Make pesto ranch. Combine basil, parmesan, olive oil, lemon juice, and garlic in a food processor or blender. Puree until smooth. Transfer pesto to a bowl and add Greek yogurt, buttermilk, chives, dill, and onion powder. Stir to combine and season with salt and pepper. Let sit for 30 minutes.
  • Meanwhile, prepare the broccoli. Toss broccoli florets with shallots, olive oil, garlic powder, onion powder, salt, and pepper. Spread broccoli in an even layer on a baking sheet and roast for 25-30 minutes or until tender and charred.
  • Drain chickpeas and rinse with water. Pat dry with paper towels and place in a food processor. Pulse chickpeas until they resemble small crumbs. Spread in an even layer on a baking sheet lined with parchment paper and season with olive oil, salt, and pepper. Bake in the oven for 25-30 minutes or until browned and crisp, tossing chickpeas halfway through.
  • Toss broccoli with pesto ranch and transfer to a plate. Sprinkle chickpea breadcrumbs on top, followed by pepitas, parmesan, and sliced pepperoncini. Serve warm or at room temperature.

Notes

You can make the pesto ranch up to 3 days in advance.