A generous drizzle of parsley-oregano oil brings a wave of herbal freshness to slender stalks of simply cooked Broccolini.
Ingredients
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
Directions
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.
