Sauteed broccolini (tenderstem broccoli) tossed with garlic, homemade pesto, crunchy pine nuts and chilli. This versatile vegetable side goes with roast meats, fish or can be eaten on its own for a light lunch. Simple to prepare and full of flavour.
This is honestly the best sauteed broccolini I’ve tasted. Vegetable sides can easily become predictable, but this recipe brings bright, bold flavours with minimal effort. The broccolini retains a pleasant bite and is finished with a spoonful of fresh basil pesto — please make it from scratch if you can; homemade pesto elevates the dish dramatically and only takes a couple of minutes to make.
Broccolini vs Broccoli
Broccolini (also called tenderstem broccoli) resembles broccoli in taste and appearance but is a distinct vegetable. It has thinner stems and smaller florets and is widely available in supermarkets. If you can’t find broccolini, regular broccoli works as a substitute; cut it into small florets and trim thick stalks so they cook evenly.
Preparation
You can eat all parts of broccolini, though I usually trim off any leaves. Separate joined stems into single pieces and cut away any tough, thick ends. Rinse briefly in cold water and pat dry before cooking.
The First Cooking Step
Parboiling the broccolini for a few minutes helps shorten the finish cooking time and ensures tender stems. If you add raw broccolini directly to the pan, the tops can overcook while the stalks remain firm, and delicate ingredients like garlic and chilli may burn.
Alternative Cooking Method
If you prefer to skip parboiling, add about 1/4 cup (60ml) of water to the pan after the garlic and chilli and cover to steam the broccolini for 2–3 minutes, then remove the lid and continue to saute until done.
How to Make Sauteed Broccolini – Step by Step
1. Bring a pot of salted water to a boil and parboil the broccolini for 5 minutes, then drain.
2. Heat olive oil in a large pan (one that fits the broccolini without crowding). Add chopped garlic and sliced fresh chilli and saute for about 30 seconds.
3. Add the broccolini and a light sprinkle of salt. Saute, stirring occasionally, until the broccolini is cooked through and slightly golden, up to 10 minutes depending on quantity and pan size.
4. Remove from heat, toss with 2 heaped tablespoons of homemade pesto and transfer to a serving platter. Sprinkle toasted pine nuts over the top and serve immediately.
How to Test the Broccolini is Done
Cooking time varies with how crowded the pan is—use a large pan to ensure even cooking. The recipe generally takes about 10 minutes to saute after parboiling. To test, insert a sharp knife into the thickest part of a stem; it should pass through easily. Taste a piece to check texture — it should still have a slight bite.
What to Serve with It
This sauteed broccolini pairs beautifully with chargrilled steak, breaded chicken, veal cutlets or fish. It can also be combined with fresh arugula and additional vegetables to make a light lunch. The pesto and pine nuts provide enough flavour that the dish stands well on its own.
Top Tips for Making Sauteed Broccolini with Pesto, Pine Nuts & Chilli
- Parboil the broccolini first to speed up cooking and ensure tender stems.
- Lightly season after parboiling — remember homemade pesto will also add salt and flavour.
- Use homemade pesto rather than store-bought for a fresher, brighter taste.
- If you don’t have pine nuts, try walnuts, hazelnuts or cashews toasted briefly.
- Omit or reduce the chilli for a milder dish suitable for children.
- If you don’t have fresh chilli, sprinkle a pinch of red pepper flakes into the pesto or on top.
Ingredients
- 360g (about 12.5 oz) broccolini (tenderstem broccoli)
- 2 heaped tbsp homemade pesto
- 1 tbsp pine nuts, toasted
- 1/2 fresh chilli, finely sliced (adjust to taste)
- 1 clove garlic, finely chopped
- 1 tbsp olive oil
- Salt, to season
Instructions
- Bring a pot of salted water to a boil. Parboil the broccolini for 5 minutes, then drain well.
- Heat the olive oil in a large pan. Add the chopped garlic and sliced chilli and saute for 30 seconds until fragrant.
- Add the broccolini, sprinkle with a little salt, and saute, stirring occasionally, until the broccolini is cooked through and slightly golden (up to 10 minutes).
- Remove from the heat, toss with the pesto, transfer to a platter and scatter toasted pine nuts on top. Serve immediately.
Notes
Cooking times depend on pan size and quantity: do not overcrowd the pan to ensure even browning. This recipe serves four as a side or two as a light lunch.
Nutrition (approx.)
Calories: 90 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 5 g | Fiber: 1 g | Vitamin C: 90 mg
Nutrition information is an approximation.