Tender broccolini is one of those vegetables that barely needs encouragement. A quick blanch, a hot pan, good olive oil — and suddenly you have something vibrant and deeply satisfying.
In this simple preparation, broccolini is tossed with fragrant pesto, lightly toasted pine nuts, and just enough fresh chilli to wake up the plate. It’s bright, savory, and beautifully balanced — the kind of side dish that works alongside roasted meats or grilled fish, yet feels substantial enough to stand on its own for a light lunch.
INGREDIENTS:
1 pound broccolini, ends trimmed
1 tablespoon olive oil
1 clove garlic, finely chopped
1 fresh red chilli, thinly sliced (use half for mild heat, whole for more spice)
1/4 cup homemade pesto
2 tablespoons pine nuts
Salt, to taste
METHOD:
Bring a large pot of salted water to a boil. Add the broccolini and cook for 3 to 4 minutes, just until bright green and slightly tender. Drain well.
In a dry skillet over medium heat, toast the pine nuts until lightly golden and fragrant, about 2 to 3 minutes. Remove from the pan and set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the chopped garlic and sliced chilli and cook for about 30 seconds, just until fragrant — do not let the garlic brown.
Add the blanched broccolini and a light sprinkle of salt. Sauté, turning occasionally, until the stems are tender and the edges begin to caramelize slightly, about 5 to 7 minutes.
Remove from heat and gently toss with the pesto until evenly coated. Transfer to a serving platter and sprinkle with toasted pine nuts.
Serve warm.
SERVING SUGGESTIONS:
- Serve alongside grilled salmon, roast chicken, or lamb.
- Spoon over creamy polenta for a simple vegetarian main.
- Toss with cooked pasta and a splash of pasta water for an easy weeknight dinner.
- Top with a squeeze of fresh lemon juice or a shaving of Parmesan for added brightness.
CHEF NOTES:
- If your broccolini stems are particularly thick, slice them lengthwise before cooking to ensure even tenderness.
- For extra depth, add a pinch of red pepper flakes along with the fresh chilli.
- This dish is best enjoyed immediately, while the pesto is vibrant and the pine nuts remain crisp.
