Spread pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden brown, 3-4 minutes. Set aside.
Increase the oven temperature to 425°F. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven, transfer to a large glass bowl and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil.
Serve and enjoy!
Notes
Recipe source: Barefoot Contessa
Recipe by Salu Salo Recipes at https://salu-salo.com/parmesan-roasted-broccoli/