Roasted Broccoli With Brazil-Nut Pesto

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1/2 cup coarsely chopped flat-leaf parsley

1/4 cup Brazil nuts, coarsely chopped

2 tablespoons water

1 tablespoon chopped tarragon

1 large garlic clove, chopped

1/2 teaspoon finely grated lemon zest

5 tablespoons extra-virgin olive oil

3 tablespoons freshly grated Parmesan cheese

Salt and freshly ground pepper

2 1/2 pounds broccoli, large stems discarded, cut into 4-inch-long florets

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