Ingredients

• 1 1/2 pounds Broccolini, tough ends trimmed
• 1/3 cup coarsely chopped flat-leaf parsley
• 1 to 2 tablespoon coarsely chopped oregano
• 1 small garlic clove, smashed
• 1 teaspoon anchovy paste
• 1/3 cup olive oil
• Accompaniment: lemon wedges

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Instructions

1. Cook Broccolini in a 5-to 6-quarts pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 6 minutes, then drain.
2. Meanwhile, blend herbs, garlic, anchovy paste, 1/8 teaspoon salt, and 1/2 teaspoon pepper in a blender until finely chopped. With motor running, add oil in a slow stream, blending until mixture is green and herbs are very finely chopped.
3. Serve Broccolini tossed with herb oil.