Sauteed Broccolini with Pesto, Pine Nuts and Chilli
User Reviews
5
Sauteed Broccolini with Pesto, Pine Nuts and Chilli
Description
Sauteed Broccolini with Pesto, Pine Nuts and Chilli begins by parboiling broccolini to reduce cooking time and to soften the stalks. The broccolini is then sautéed with garlic and sliced fresh chili in olive oil, allowing it to develop gentle caramelization while retaining a slight bite. Adding salt seasons the vegetable prior to finishing.
Once tender and lightly golden, the broccolini is tossed with vibrant homemade pesto, infusing herbal, nutty flavors. Pine nuts sprinkled on top contribute pleasant crunch and subtle richness. The fresh chili adds a controlled heat level, adjustable or omittable depending on taste.
This dish can be served as a flavorful side or a light lunch component. Using homemade pesto enhances freshness and depth of flavor for this relatively simple vegetable sauté. It pairs well with a variety of main courses or can be enjoyed on its own for a quick vegetable dish.
The recipe notes recommend a large pan to avoid overcrowding so the broccolini cooks evenly and advise tasting the stalks for doneness. Pesto options include variations on nuts, and chili heat can be adjusted or substituted with red pepper flakes as preferred.
Ingredients
- 12.5 oz broccolini 360g, aka tenderstem broccoli
- 2 heaped tbsp pesto homemade
- 1 tbsp pine nuts
- 1/2 fresh chilli finely sliced
- 1 clove garlic finely chopped
- 1 tbsp olive oil
- salt
Instructions
- Bring a pot of salted water to a boil and parboil the broccolini for 5 minutes, drain.
- Heat olive oil in a large pan (big enough to add the broccolini without it being over crowded) and add chopped garlic and fresh chilli. Saute for 30 seconds then add the broccolini with a sprinkling of salt to season.
- Saute the broccolini, stirring every now and then until cooked through and slightly golden (up to 10 minutes). Once cooked add the pesto and toss, serve on a platter topped with pine nuts.
Notes
- Use a large pan to ensure the broccolini cooks evenly without overcrowding.
- Test broccolini doneness by piercing the thickest stalk with a sharp knife or tasting; it should retain some bite.
- Parboiling the broccolini before sautéing shortens cooking time and improves tenderness.
- Season lightly with salt after parboiling, keeping in mind the pesto adds additional seasoning.
- Homemade pesto is preferred for better flavor, but store-bought can be substituted if needed.
- Alternative nuts like walnuts, hazelnuts, or cashews can replace pine nuts for garnish.
- Adjust chili quantity or omit for less heat; dried red pepper flakes can substitute fresh chili.
- Refer to the accompanying video or step-by-step photos for detailed preparation guidance.
- This recipe serves 4 as a side dish or 2 as a light lunch portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 31mg | 1% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1617IU | 32% |
| Vitamin C | 90mg | 100% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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