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Broccolini Chimichurri

Broccolini Chimichurri


  • Broccolini
  • Olive oil
  • Sea salt
  • Garlic cloves
  • Parsley
  • White balsamic vinegar
  • Black pepper
  • Oregano
  • Shallot
  • Lemon juice


  1. Roast 8 ounces Broccolini with olive oil and sea salt until tender and let cool. Saute 3 chopped garlic cloves in 1 teaspoon olive oil over medium-low heat; when fragrant, set aside to cool. In a food processor, pulse together 1/2 cup olive oil, 1/2 cup parsley, 1/4 cup white balsamic vinegar, 1/4 teaspoon each sea salt, black pepper, and oregano, 1/3 cup minced shallot, 2 tablespoons lemon juice, garlic, and Broccolini until it's sauce-like. Serve on top of salads, meats, roasted vegetables, or tacos.


  • Recipe by Laura Lea Goldberg, author of The Laura Lea Balanced Cookbook.


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