This recipe comes from Áine Carlin's 'Keep it Vegan' cook book. I came across this book totally by accident in a charity shop and it's now my go-to vegan cookbook. What I love about Áine is that she switched from meat-eater to vegan overnight. You can find more of her wonderful recipes on her instagram profile.
Now this recipe is the perfect way to jazz up some broccoli in your meals or if you're hosting a dinner party. It makes for a really tasty alternative and I often make up the pesto dressing to add to other meals such as salads or avocado dishes.
1 heaped tbsp vegan pesto
Juice of 1/2 a lemon
2 tbsp olive oil
1 large head of broccoli (approx 500g) cut into medium florets
Salt & freshly ground black pepper
Toasted pine nuts, to serve
Preheat the oven to 180°C/350°F/Gas mark 4
Whisk the pesto, lemon juice and oil together in a jug.
Place the broccoli florets in a roasting tin. Lightly season then pour over the pesto dressing, toss until the broccoli is coated.
Roast in the oven for 20-25 minutes or until tender, shaking the tin occasionally.
Serve warm with a sprinkling of toasted pine nuts.