Charred Broccolini Recipe

Prep broccolini

Rinse broccolini and pat dry thoroughly. Trim off any tough ends; if stems are thicker than 1/2 inch, slice them lengthwise so all stalks cook evenly.

Season

In a large bowl, toss the broccolini with 2 tablespoons extra-virgin olive oil, 1 teaspoon Kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Char

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. Working in a single layer (if necessary char in two batches), place broccolini in the pan so stems are touching the surface. Press them gently so contact is even. Let cook undisturbed 2–3 minutes until deep brown/char forms on one side. Flip and cook another 2–3 minutes until charred in spots and stems are tender-crisp. If you prefer softer stalks, reduce heat to medium and cover for 1–2 minutes to steam slightly, then uncover and return to high heat to re-char.

Finish

Transfer broccolini to a serving platter. Squeeze lemon wedges over if using.

Prepare herbs and jalapeño

Strip large parsley and cilantro stems (reserve a few tender stems for flavor). Roughly chop herbs and jalapeño so they fit easily into a food processor or blender. If you prefer milder chimichurri, remove seeds and membranes from the jalapeño; keep them for extra heat.

Blend

In a food processor, combine chopped parsley, cilantro, jalapeño, 2 cloves garlic, 2 tablespoons red wine vinegar, 1 tablespoon fresh oregano leaves (or dried), 0.25 teaspoon smoked paprika (optional), 0.75 teaspoon Kosher salt, and 0.5 teaspoon black pepper. Pulse until herbs are finely chopped but still have texture. With the motor running, stream in 4 tablespoons extra-virgin olive oil until emulsified. Taste and add up to 1 teaspoon lime or lemon juice for brightness and adjust salt/pepper as needed.

Rest

Let chimichurri sit at room temperature for 10–15 minutes to allow flavors to meld. If making ahead, refrigerate in an airtight container up to 2 days and bring to room temperature before serving.

Serve

Spoon chimichurri generously over charred broccolini or serve on the side for guests to drizzle. Use any leftover chimichurri for grilled meats, fish, or roasted vegetables.