Greek Broccoli with Arugula Pesto and Roasted Lemon

3.7 3 ratings

Prep. 10 min

Total 30 min

6 portions

Ingredients

Arugula Pesto

Parmesan cheese in pieces
60 g
lemon thin peel only, no white pith
1
pine nut, raw
30 g
garlic cloves
2
baby leaf salad, mixed
85 g
extra virgin olive oil
70 g
lemon juice
15 g
salt
¼ tsp

Broccoli

extra virgin olive oil
1 tbsp
broccoli florets
570 g
red onion sliced thinly (approx. 1 onion)
225 g
cherry tomatoes halved
225 g
feta cheese crumbled
140 g
lemons halved
2

Difficulty

easy

Nutrition per 1 portion

Sodium 483.9 mg

Protein 11.8 g

Calories 1332.8 kJ / 318.5 kcal

Fat 25.4 g

Fibre 2.3 g

Saturated Fat 7.6 g

Carbohydrates 15.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

There is Always Room at Our TABLE 22 Recipes
Canada

You might also like...

Salmon and Leek Parcel with New Potatoes

1 h

Lemon Garlic Salmon

2 h 20 min

Cauliflower Artichoke Cheese Bake

1 h 10 min

Green Goddess Salad

10 min

Mushroom Brown Rice Risotto (Diabetes)

1 h 15 min

Garlicky Green Beans with Crispy Potato Spirals

40 min

Wild Mushroom Ragu with Spiralized Zucchini Pasta

40 min

Salmon with Vegetable Sauce

25 min

Spicy Zucchini Noodles

10 min

Teriyaki Salmon with Edamame and Cucumber (Diabetes)

50 min

Miso Mushrooms Toast with Tahini Yogurt

45 min

Tex-Mex Bowl

50 min