Broccolini with Italian Herb Oil
- 1 1/2 pounds Broccolini, tough ends trimmed
- 1/3 cup coarsely chopped flat-leaf parsley
- 1 to 2 tablespoon coarsely chopped oregano
- 1 small garlic clove, smashed
- 1 teaspoon anchovy paste
- 1/3 cup olive oil
- Accompaniment: lemon wedges
- 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.
- 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.
- Serve Broccolini tossed with herb oil.
flatleaf parsley, oregano, garlic, anchovy paste, olive oil, accompaniment
Taken from www.epicurious.com/recipes/food/views/broccolini-with-italian-herb-oil-351169 (may not work)