| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup (64 grams) extra-virgin olive
- 1 tablespoon (15 grams) grainy mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 pound (453 grams) good-quality kielbasa, cut crosswise into 1/2-inch rounds
- 1 head (550 grams) broccoli, cut into 1 1/2-inch florets
- 1 large (300 grams) yellow onion, cut into 1/2-inch slices
- 6 sprigs fresh rosemary
- Pesto, recipe follows, or store-bought if desired
- Lemon wedges, for serving
- 5 cups (57.5 grams) loosely packed fresh basil leaves
- 1/2 cup (64 grams) toasted unsalted pistachios
- 1/4 cup (28 grams) grated Parmesan
- 1 teaspoon kosher salt
- 1 large clove garlic
- 1/2 cup (104 grams) extra-virgin olive oil
Instructions
- For the foil packs: Place an oven rack in the lower third position. Preheat the oven to 450 degrees F.
- In a large mixing bowl, whisk together the olive oil, mustard, smoked paprika and salt. Add the kielbasa, broccoli and onion. Toss well to coat with the seasonings.
- Tear off six 18-by-12-inch sheets of heavy-duty aluminum foil (if you don’t have heavy-duty foil, use double sheets). Lay a sprig of rosemary in the middle of each. Divide the ingredients among the sheets, keeping them in a snug layer in the center of each piece of foil. Bring the short sides of the foil together at the top and fold down several times, leaving some air space above the food. Fold the other 2 sides in and crimp to seal. The packets should be rectangular in shape and tightly sealed all around, with an air pocket at the top.
- Place the packets, with space between them, directly on the oven rack in the lower third and bake for 20 minutes. Remove and let rest a few minutes, then carefully open the packets. Dollop with some of the Pesto and serve with lemon wedges.
- Campfire Variation: You can also cook the foil packs in the coals of a campfire. The flames should be out, with just hot coals remaining. Spread the coals in an even layer. Ideally, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds before having to take it away for the right temperature. Add the packets to the coals. You should hear gentle (but not aggressive) sizzling noises within a few minutes. If they’re sizzling too loudly or not at all, move the packets around occasionally until they’re sizzling gently again. The packets may take a few minutes less on the coals, about 18 minutes, if your coals are at the right temperature.
- Combine the basil, pistachios, Parmesan, salt and garlic in a food processor fitted with the blade attachment and pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 530 |
| Total Fat | 46 g |
| Saturated Fat | 11 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 53 mg |
| Sodium | 708 mg |
Reviews
One of the best things I’ve made at home. Must have the smoked paprika. We started making the pesto to put on chicken caprese sandwiches and pasta. We lick it off the spatula like frosting. My daughter asked if she could go get the leftovers in the food processor and ate it with a spoon. Making a pesto with pistachios instead of pine nuts has been a game changer. Both kids requested the pesto for their birthday meal this year!
Delicious I didn’t make the packets. I put everything on a foil lined cookie sheet then roasted them at 400 degrees and served over rice with a drizzle of pesto. Fast easy meal.
It was really good, but the family wasn’t thrilled with broccoli. The next time I’ll make it with onions, peppers, and mushrooms. I had to cook it a bit longer – 26 minutes.
I was disappointed with this. 20 min was too long. The broccoli was mush. Boyfriend said flavors were good but overall no one really wowed over this.