Active Time

　　15 min

　　Total Time

　　20 min

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

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Serve Broccolini tossed with herb oil.