Blistered Broccolini With Chili Pistachio Recipe
Make Blistered Broccolini With Chili Pistachio Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Method
Sample Seated Menus
- 1
Toast pistachios
Place a dry skillet over medium heat. Add pistachios and toast for 4–5 minutes, stirring frequently until lightly browned and fragrant. Remove from heat, cool slightly, and roughly chop.
- 2
Blister broccolini base
Trim the ends of the broccolini. In the same skillet, heat olive oil over medium-high heat. Add garlic and cook until just fragrant, about 30 seconds. Add broccolini, sprinkle with salt and red chili flakes, and cook undisturbed for 2–3 minutes to blister and char the stems; turn halfway to blister evenly.
- 3
Finish pistachio aroma
In the skillet with the broccolini, add lemon juice and lemon zest to the pistachios and toss to combine. Allow the flavors to warm through for about 1 minute.
- 4
Combine and finish
Toss the blistered broccolini with the pistachio mixture to coat evenly. Remove from heat and stir in chopped parsley. Sprinkle grated Parmesan over the dish and adjust seasoning with additional salt if needed.
- 5
Plate and serve
Transfer to a warmed serving platter or individual plates. Garnish with a few extra chopped pistachios and a light drizzle of olive oil if desired. Serve hot as a vibrant side dish.
