Broccolini
Broccolini, or baby broccoli, is typically sold in bunches. I can eat an entire bunch on my own, so I always make at least two bunches so others can have some, too...! The sauce is plenty to top two bunches, but it holds well in the refrigerator, so a double batch is always a good thing.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 bunches broccolini
- 2 tablespoons kosher salt
- 2 tablespoons extra virgin olive oil
- Few grinds black pepper
- 1/2 cup plus two tablespoons pine nuts
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon juice
- 4 tablespoons cool water
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon Sumac
Instructions
- 1
Fill a wide saute pan with water to an in or two from the top (enough space to make room for the broccolini). Add the 2 tablespoons kosher salt and bring the water to a boil. Lay the broccolini in the boiling water, using tongs to submerge as much of the broccolini as possible.
- 2
Continue to boil the water for two minutes, then turn off the heat and allow the broccolini to cook in the hot water for another 12-14 minutes for al dente.
- 3
Meanwhile, toast the pine nuts in a dry saute pan over medium low heat, stirring or shaking the pan occasionally, until they are light golden brown.
- 4
Transfer all but two tablespoons of the pine nuts to a food processor (prep size works fine for a single recipe of the sauce). Add the garlic and salt, and puree, stopping a couple of times to scrape the sides of the bowl. Add the lemon juice and then the water, stopping to scrape down the bowl as you go as you puree.
- 5
With the processor running, slowly drizzle in the olive oil until the sauce is smooth and fairly loose. Taste and add more water or lemon juice if needed.
- 6
Remove the cooked broccolini from the pan (or pour off the water). Toss the broccolini with a couple of tablespoons of olive oil, arrange on the serving platter (if using), and top with a few grinds of black pepper.
- 7
Spoon the sauce across the center of the broccolini stems, sprinkle with the remaining two tablespoons of toasted pine nuts, and finish with a dusting of sumac, if using.
- 8
Serve the broccolini immediately.