Blanched Broccoli Stalks With Basil Tarragon Pesto and Balsamic Reduction
I like using broccoli stalks in different things, and this is a great spring or summer dish to have with a nice white wine.
2 large broccoli stalks
Basil Tarragon Pesto
Add a couple of handfuls of basil along with several sprigs of tarragon, a clove or two of garlic, the juice of half a lemon, salt, and pepper to a food processor. Start the food processor and begin drizzling in olive oil (just enough to make a smooth pesto).
When it’s the right consistency, set it aside until you’re ready to plate.
The balsamic reduction is very simple and quick to make. Add 1/4 to 1/2 cup of good balsamic vinegar to a medium heat sauce pan and reduce it until it thickens (this will only take a few minutes). It should be similar to the consistency of honey when it’s done (maybe a little less thick).
When it’s done, transfer it to a small bowl so that it doesn’t continue to cook.
Start by cutting your broccoli stalks into uniform lengths, then peel the outer skin. The skin is fibrous and stringy, so you definitely want to remove it.
Next, trim each segment so that you’re left with rectangular cubes, then slice them into moderately thin rectangles.
When your broccoli stalks are prepped, blanch them for 60 seconds in boiling, salted water, then strain and put them into an ice bath to stop the cooking. When they’re completely cooled, dry each piece with a paper towel, and you’re ready to plate.
Arrange your broccoli stalks on the plate, then spoon pesto over the top, and dot your plate with a bit more pesto. Garnish the broccoli stalks with a bit of tarragon and basil, and finish by drizzling you’re balsamic reduction around the plate and enjoy.