Recipe: Broccoli with Spanish Green Herb Sauce (blender or food processor)

BROCCOLI WITH SPANISH GREEN HERB SAUCE

1 1/2 pounds broccoli (about 1 medium bunch), rinsed
1/2 teaspoon salt
FOR THE GREEN HERB SAUCE:
2 medium garlic cloves, peeled
1/2 cup tightly packed fresh cilantro leaves*
1/2 cup tightly packed fresh parsley leaves*
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice from 1 small lemon
1/2 teaspoon salt

TO PREPARE THE BROCCOLI:
Separate florets from broccoli stalks at points where floret stems meet stalks. Cut off woody bottoms of stalks; trim away 1/8 inch of outer peel. Cut stalk in half lengthwise and then into bite-sized pieces. If desired, separate florets into smaller sections and peel stems; arrange in steamer insert or basket.

(If you prefer, follow the instructions for rapidly trimming broccoli: Place the head of broccoli upside down on a work surface. Use a large, sharp knife to quickly trim off the florets very close to their heads. To trim the stalks, stand them up on the cutting board and square them off with a large, sharp knife.)

Then, proceed directly to steaming.

Bring about 1 inch water to boil in deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water. Cover and simmer until just tender, 4 1/2 to 5 minutes. Remove broccoli.

WHILE THE BROCCOLI COOKS, PREPARE THE SAUCE.
Process the ingredients for the sauce in workbowl of food processor or blender, scraping down sides of bowl as needed, until sauce is smooth.

Gently toss steamed broccoli with sauce. Adjust seasonings; serve hot or at room temperature.

*The fresh herbs in this sauce will be pureed, so leaving a few small stems is fine.

Makes 4 servings
Source: Cook's Illustrated magazine, September 1997, original article and recipes by Jack Bishop