Charred Broccoli with Pesto Ranch

Looking for a new way to serve broccoli? How about this charred broccoli with pesto ranch, pepperoncini, and chickpea breadcrumbs? Full of flavor and texture, this side dish will be the star of your next meal!

Watch how to make this

Ingredients

• Basil: The key ingredient for pesto, adding a bright and herbal note.
• Buttermilk: Used to make ranch, balancing the other ingredients in the sauce.
• Greek yogurt: I'm not a fan of mayonnaise, so I swapped it out for Greek yogurt for the ranch. It's a healthier option while adding a bit of tang to the dressing. However, you can use mayonnaise instead if you prefer.
• Chickpeas: These beans have a slightly grainy texture when cooked. Because of this, they can be turned into chickpea breadcrumbs. Although you can't substitute it with another bean, you can use regular breadcrumbs instead if you prefer.
• Pepitas: Add a pleasant crunch and rich flavor to the charred broccoli.
• Pepperoncini: A type of chili pepper with mild to moderate heat. You can omit this ingredient if you prefer or substitute it with pickled jalapenos or pickled onions.

Substitutions and variations

• Spicy: Add red chili flakes to the pesto vinaigrette for a spicy kick.
• Toppings: You can add additional toppings such as garlic croutons, pickled onions, or capers.

Recipe

Print Recipe

Charred Broccoli with Pesto Ranch

Total Time45 minutes mins

Course: Appetizer, Side Dish

Cuisine: American

Keyword: vegetarian

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

• 15 ounces canned 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.

Step-by-step instructions

Step 1: Make pesto ranch

To begin, preheat your oven to 400 degrees F. While the oven is heating up, let's prepare the pesto ranch.

In a food processor or blender, combine fresh basil, grated parmesan, olive oil, lemon juice, and garlic. Give it a whirl until the ingredients form a smooth and fragrant pesto.

Now take that pesto and add plain Greek yogurt, buttermilk, chopped fresh chives, chopped fresh dill, and a sprinkle of onion powder. Stir it all together until well combined. Don't forget to season with salt and pepper. Now you have pesto combined with ranch!

Let the flavors meld for 30 minutes, allowing the pesto ranch to reach its full potential.

Step 2: Cook broccoli

Now, let's turn our attention to the star of the show-the charred broccoli. Take 2 pounds of trimmed broccoli and cut it into florets. Combine the florets with sliced shallots, olive oil, garlic powder, onion powder, salt, and pepper.

Toss everything together, ensuring each piece of broccoli is coated in the delicious seasoning.

Spread the broccoli in an even layer on a baking sheet and let it roast in the oven for 25-30 minutes.

Meanwhile, prepare the chickpea breadcrumbs. The first time I heard of chickpea breadcrumbs, I was mind-blown. Why hadn't I thought of this before? It's such a simple technique but an excellent way to prepare chickpeas, and it's healthier than breadcrumbs.

To make the chickpea breadcrumbs, take a can of chickpeas, drain them, and rinse them thoroughly. Pat them dry with paper towels and place them in a food processor. Give them a few pulses until they resemble small crumbs.

Spread the chickpea crumbs on a baking sheet lined with parchment paper and season them with a drizzle of olive oil, salt, and pepper. Bake them in the oven for 25-30 minutes until they turn golden brown and become browned and crisp.

Remember to give them a gentle toss halfway through the baking process for even browning.

Step 3: Toss broccoli

Once the broccoli is done and the chickpea breadcrumbs are perfectly crunchy, it's time to assemble the dish. Toss the roasted broccoli with the prepared pesto ranch, coating every floret with the creamy dressing.

Sprinkle the crispy chickpea breadcrumbs on top, followed by the toasted pepitas, grated parmesan, and sliced pepperoncini.

You can serve the charred broccoli with pesto ranch warm or at room temperature.

One bite of this dish and I knew I had created something truly delicious. The combination of smoky charred broccoli, creamy pesto ranch, and crunchy chickpea breadcrumbs is just unbeatable!

For another fantastic side dish, check out these oven baked shawarma spiced fries!

Make-ahead and storage

• Make-ahead: You can cook the broccoli ahead of time and toss it with the dressing. Serve it cold or at room temperature and top the broccoli right before serving.
• Store: Store any leftovers in an airtight container in the refridgerator for up to 4 days. Store the chickpea breadcrumbs in a separate container at room temperature.

Frequently asked questions

More vegetable side dish recipes

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