Burnt Broccoli Pesto Recipe

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    "name": "Burnt Broccoli Pesto ",
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    "recipeCategory": "Dinner",
    "recipeCuisine": "European",
    "author": {
      "@type": "Person",
      "name": "Carolina Gelen",
      "url": "https://food52.com/users/2148598-carolina-gelen"
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    "dateModified": "2022-03-03 11:08:04 -0500",
    "datePublished": "2022-03-03 11:08:04 -0500",
    "description": "Beyond pasta, spread this pesto on sandwiches, pair it with some hard-boiled or scrambled eggs, use it as a base for pizzas or flatbreads, or dollop it over rice. ",
    "recipeYield": "Serves 1¾ cups",
    "prepTime": "PT0H10M",
    "cookTime": "PT0H20M",
    "totalTime": "PT0H30M",
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "name": "Drizzle the 2 tablespoons of olive oil in a cast-iron skillet over medium heat. When the oil is shimmering, add the broccoli florets to the pan and weigh them down using a grill press or another heavy skillet. Char the broccoli for 4 to 6 minutes, without moving it, until the broccoli is burnt and charred in spots.",
        "text": "Drizzle the 2 tablespoons of olive oil in a cast-iron skillet over medium heat. When the oil is shimmering, add the broccoli florets to the pan and weigh them down using a grill press or another heavy skillet. Char the broccoli for 4 to 6 minutes, without moving it, until the broccoli is burnt and charred in spots."
      },
      {
        "@type": "HowToStep",
        "name": "Use a wooden spoon to toss the broccoli, then pour in ½ cup of water. Cover the pan with a lid or sheet pan and steam the broccoli florets for 7 to 10 minutes, until most of the water has evaporated and the broccoli is bright green and fork-tender.",
        "text": "Use a wooden spoon to toss the broccoli, then pour in ½ cup of water. Cover the pan with a lid or sheet pan and steam the broccoli florets for 7 to 10 minutes, until most of the water has evaporated and the broccoli is bright green and fork-tender."
      },
      {
        "@type": "HowToStep",
        "name": "Using a mortar and pestle, blender, or food processor, process the nuts, garlic, pepper, and salt until smooth. Add the Parmesan, basil, and ⅓ cup of oil and blend until smooth. Add the charred broccoli and process until roughly blended (leave some chunkier bits in there for texture).",
        "text": "Using a mortar and pestle, blender, or food processor, process the nuts, garlic, pepper, and salt until smooth. Add the Parmesan, basil, and ⅓ cup of oil and blend until smooth. Add the charred broccoli and process until roughly blended (leave some chunkier bits in there for texture)."
      }
    ],
    "recipeIngredient": [
      "1/3 cup plus 2 tablespoons extra-virgin olive oil, divided",
      "8 ounces broccoli florets (about 1 medium head)",
      "1/4 cup raw nuts (small, such as pine nuts, or chopped, such as walnuts)",
      "3  medium garlic cloves, peeled",
      "1/2 teaspoon freshly ground black pepper",
      "1 pinch kosher salt",
      "1 cup (100 grams) finely grated Parmesan",
      "1 handful basil leaves (or another tender herb, like parsley or dill)"
    ],
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