This is one of my favorite vegetables, Broccolini sauted with garlic and olive oil.
Today, I did my usual Sunday morning drill, stop by the Montclair Village Peet's Coffee, pick up my soy latte and head to the Montclair Village Farmer's Market. (Open Sundays from 9 am to 1 pm on La Salle between Mountain and Medau.) The market was a bit empty today, but the farmers were out with their freshly picked harvest. Today I left with a bag of broccolini, cilantro, sweet red peppers and garlic.
I just finished making a cilantro pesto:
1 bunch of fresh cilantro
3 cloves garlic
1 sweet red pepper
1/4 of a red onion
1/4 cup olive oil
salt to taste
blend in the blender until smooth
This potent mixture is a great addition to your freezer. Freeze this mixture in an ice cube tray and add sparingly to soups, rice, chili, or anything that you want to give a big boost of south of the border flavor.
You have to buy a big bag of broccollini while it is available. Simply wash and sauté with olive oil and a few cloves of crushed garlic. Cook until the broccolini turns bright green, (3-5 minutes only - look at the photo of the broccolini above) and add salt.