Set the oven rack to the middle of the oven. Preheat the oven to 425 °F
Cut the broccoli florets off the large stalk leaving about 1 inch of stalk on the florets. Discard the rest of the stalk. Each floret should be the same size, about 1 ½ - 2 inches in size. Place the florets onto a baking sheet and spread into a single layer. Drizzle the broccoli with olive oil and season with garlic, salt, and pepper. Roast for about 20 to 25 minutes, until the ends are brown, check frequently.
Remove the broccoli and immediately toss with 1 tablespoon of olive oil, lemon zest, lemon juice, toasted nuts, Parmesan, and basil. Serve hot.