You are here

Broccoli With Garlicky Tapenade

admin's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Method: 
Boiled
Ingredient: 
Broccoli

Rate It

Your rating: None
4.06875
Average: 4.1 (16 votes)