Instructions
Step 1
Prepare the broccoli: Preheat the oven to 425°F. In a large bowl, toss the broccoli florets with the olive oil. Transfer to a large rimmed baking sheet and roast until slightly charred but still somewhat crunchy, 15–20 minutes.
Step 2
Meanwhile, make the pesto: In a food processor, pulse the almonds, olives, and garlic until coarsely chopped, about 10 seconds. Transfer to a medium bowl and stir in the scallions, shallot, parsley, and olive oil. (If not using the pesto immediately, transfer to an airtight container and store in the fridge for up to one week or the freezer for up to one month.)
Step 3
Transfer the roasted broccoli back to the large bowl. Add the pesto and lemon juice, season to taste with salt and black pepper, and toss well to coat. Transfer the broccoli to a large serving platter, garnish with shaved Parmesan and a drizzle of olive oil, and serve hot or warm with a few lemon wedges on the side.