INGREDIENTS
- 2 small heads broccoli (no florets)
- 1 c. fresh basil
- 1 tsp. Kosher salt
- 1/4 c. raw almonds
- 1/2 c. plus 1 tablespoon extra-virgin olive oil, divided
- 1/4 c. freshly grated Parmesan
- 1 clove garlic
- 8 bone-in, skin-on chicken thighs
- Freshly ground black pepper
DIRECTIONS
- Pesto: In a food processor, blend half the broccoli, basil, and 1/2 cup oil until combined. Add Parmesan, almonds, and garlic and season with salt; blend until combined.
- In a large skillet over medium heat, heat remaining tablespoon oil. Season chicken thighs, to your liking, with salt and pepper. Add chicken and cook until chicken is no longer pink, 11 minutes per side.
- Add remaining broccoli.
- Dollop with broccoli pesto.
