Ingredients:
1/3 cupplus 2 tablespoons extra-virgin olive oil, divided
8 ouncesbroccoli florets (about 1 medium head)
1/4 cupraw nuts (small, such as pine nuts, or chopped, such as walnuts)
3 medium garlic cloves, peeled
1/2 teaspoonfreshly ground black pepper
1 pinchkosher salt
1 cup(100 grams) finely grated Parmesan
1 handfulbasil leaves (or another tender herb, like parsley or dill)
Directions:
Drizzle the 2 tablespoons of olive oil in a cast-iron skillet over medium heat. When the oil is shimmering, add the broccoli florets to the pan and weigh them down using a grill press or another heavy skillet. Char the broccoli for 4 to 6 minutes, without moving it, until the broccoli is burnt and charred in spots.
Use a wooden spoon to toss the broccoli, then pour in ½ cup of water. Cover the pan with a lid or sheet pan and steam the broccoli florets for 7 to 10 minutes, until most of the water has evaporated and the broccoli is bright green and fork-tender.
Using a mortar and pestle, blender, or food processor, process the nuts, garlic, pepper, and salt until smooth. Add the Parmesan, basil, and ⅓ cup of oil and blend until smooth. Add the charred broccoli and process until roughly blended (leave some chunkier bits in there for texture).