Broccolini with Italian Herb Oil

From the kitchen of Carly

Tender broccolini gets dressed in a vibrant herb oil made from parsley, oregano, garlic, and a whisper of anchovy that deepens everything without announcing itself. Simple, green, and deeply satisfying with just a squeeze of lemon.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 pounds Broccolini, tough ends trimmed
  • 11/3 cup coarsely chopped flat-leaf parsley
  • 11 to 2 tablespoon coarsely chopped oregano
  • 11 small garlic clove, smashed
  • 11 teaspoon anchovy paste
  • 11/3 cup olive oil
  • 1Accompaniment: lemon wedges

Instructions

  1. Cook Broccolini in a 5-to 6-quarts pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 6 minutes, then drain.

  2. Meanwhile, blend herbs, garlic, anchovy paste, 1/8 teaspoon salt, and 1/2 teaspoon pepper in a blender until finely chopped. With motor running, add oil in a slow stream, blending until mixture is green and herbs are very finely chopped.

  3. Serve Broccolini tossed with herb oil.