Leggy, small-flowered broccolini is a hybrid of regular broccoli and Chinese broccoli. It's great steamed, but glorious roasted: The color and flavor deepen, and the florets get delectably crisp--almost as though they've been fried. Roasted regular broccoli is also delicious, though it won't get quite as crisp. It's delicious with this hearty, unusual pesto.
1/2 cup raw whole almonds
2 medium garlic cloves, peeled
2 cups coarsely chopped flat-leaf parsley (leaves and tender stems)
1 cup plus 3 tbsp. extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon red chile flakes
1/3 cup finely shredded parmesan cheese
2 pounds broccolini, spilt stalks apart if need to make them all similar width at the base (tops can be wider)
1/2 teaspoon pepper
How to Make It
Preheat oven to 350°. Spread almonds in a single layer on a rimmed baking pan. Roast almonds until golden and fragrant, about 10 minutes. Cool to room temperature.
In a food processor, finely chop garlic. Add almonds and whirl until coarsely chopped. Add parsley, oil, salt, and chile flakes and whirl until parsley is finely chopped. Add parmesan and pulse to combine.
Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Put broccolini in a single layer on 2 large rimmed baking sheets.
Drizzle 3 tbsp. oil over broccolini, sprinkle with salt and pepper and turn until well coated. Roast, switching pan positions and turning broccolini with tongs halfway through cooking, until browned at the edges, 20 to 25 minutes.
To serve, spread a layer of pesto on a platter. In a bowl, gently toss broccolini with more pesto and arrange on platter.
Make ahead: Pesto, up to 1 day, chilled. Bring to room temperature before using.
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