Charred Baby Broccoli with Lemon-Pistachio Herb Garnish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) broccolini, ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 tsp (1.25 ml) red pepper flakes (optional)
1/3 cup (40 g) unsalted pistachios, toasted and roughly chopped
Zest of 1 lemon, plus 1 tbsp (15 ml) fresh lemon juice
1 small garlic clove, finely grated
2 tbsp (8 g) finely chopped fresh flat-leaf parsley

Show original ingredient measurements

1 lb (450 g) broccolini, ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 tsp red pepper flakes (optional)
1/3 cup (40 g) unsalted pistachios, toasted and roughly chopped
Zest of 1 lemon, plus 1 tbsp (15 ml) fresh lemon juice
1 small garlic clove, finely grated
2 tbsp (8 g) finely chopped fresh flat-leaf parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a large pot of well-salted water to a boil. Blanch broccolini for 60–90 seconds until bright green and just tender; drain and pat very dry.
2. In a bowl, toss broccolini with 1 tablespoon (15 ml) olive oil, a pinch of salt, and black pepper.
3. Heat a large cast-iron skillet over high until smoking. Add broccolini in a single layer; cook 3–5 minutes, turning occasionally, until charred in spots and crisp-tender. Sprinkle with red pepper flakes if using and remove from heat.
4. While broccolini chars, make the gremolata: In a small bowl, combine pistachios, lemon zest, grated garlic, parsley, remaining 1 tablespoon (15 ml) olive oil, a pinch of salt, and several grinds of black pepper.
5. Transfer broccolini to a platter. Drizzle with lemon juice and scatter the lemon-pistachio gremolata over the top. Serve immediately.

1. Bring a large pot of well-salted water to a boil. Blanch broccolini for 60–90 seconds until bright green and just tender; drain and pat very dry.
2. In a bowl, toss broccolini with 1 tablespoon olive oil, a pinch of salt, and black pepper.
3. Heat a large cast-iron skillet over high until smoking. Add broccolini in a single layer; cook 3–5 minutes, turning occasionally, until charred in spots and crisp-tender. Sprinkle with red pepper flakes if using and remove from heat.
4. While broccolini chars, make the gremolata: In a small bowl, combine pistachios, lemon zest, grated garlic, parsley, remaining 1 tablespoon olive oil, a pinch of salt, and several grinds of black pepper.
5. Transfer broccolini to a platter. Drizzle with lemon juice and scatter the lemon-pistachio gremolata over the top. Serve immediately.