Broccolini With Pine Nut Sauce

Broccolini With Pine Nut Sauce

INGREDIENTS:

FOR THE BROCCOLINI:

2 bunches broccolini (baby broccoli)
2 tablespoons kosher salt
2 tablespoons extra virgin olive oil
Few grinds black pepperPine Nut Sauce

1/2 cup plus two tablespoons pine nuts
1 clove garlic, green sprout removed
1/2 teaspoon kosher salt
2 tablespoons lemon juice
4 tablespoons cool water
1/3 cup extra virgin olive oil
Sumac, for finishing (optional)

Directions:

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. 

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.

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.

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. 

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.

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.

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.

Serve the broccolini immediately.