Serves 2

2 pounds of broccoli

2 garlic cloves, minced

Good olive oil

1 teaspoon of salt (or fleur de sel)

dash of pepper

1 teaspoon lemon zest

1 T Fresh squeezed lemon juice

2 T pine nuts, toasted (simply heat in skillet  on stovetop until golden brown, appx 4 mins)

1/4 cup parmesan cheese

2 T julienned fresh basil leaves (appx 10 leaves)

Preheat the oven to 425 degrees

Cut the broccoli from the stocks, leaving about an inch of stock on each float. Discard stalks. Toss the broccoli florets in 3 T olive oil and minced garlic.

Place the florets on a cookie sheet with aluminum foil underneath in a single layer. Sprinkle with salt & pepper.

Bake for 20 minutes, until some of the florets are slightly browned.

While broccoli is baking- prepare the mixture of olive oil, lemon zest, lemon juice, toasted pine nuts, parmesan, and basil.

Once broccoli is cooked for 20 mins, take out of oven and toss in the mixture. Can add more parmesan on top, for presentation.

Serve hot.