Broccoli With Garlicky Tapenade
|Pitted kalamata olives||1 Cup (16 tbs)|
|Extra virgin olive oil||3 Tablespoon|
|Basil leaves||2 Tablespoon, shredded|
|Drained capers||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Anchovies||5 (Oil Packed)|
|Garlic||3 Clove (15 gm), smashed|
|Ground pepper||To Taste|
|Broccoli||1 Pound, cut into 1-inch florets with about 2 inches of stem attached|
1. In a food processor, combine the olives, olive oil, shredded basil, capers, lemon juice, anchovies and smashed garlic and pulse until finely chopped. Scrape down the bowl, season the tapenade with pepper and puree until fairly smooth. Transfer the tapenade to a serving bowl.
2. In a large, deep saucepan, bring 1 inch of water to a boil. Fill a steamer basket with the broccoli florets, add it to the saucepan, cover and steam over high heat until the broccoli is crisp-tender, about 5 minutes. Transfer the broccoli florets to a platter and serve with the tapenade.