Ingredients
1/3 cup pitted kalamata olives
1/4 cup lightly packed fresh parsley leaves, plust 1 T roughly chopped
1/4 cup mayonnaise
3 medium cloves garlic, peeled
kosher salt and black pepper
2 lb broccolini, trimmed (4 bunches)
Preparation
Put the olives, parsley leaves, mayonnaise, garlic, 1/2 tsp salt and 1/4 tsp pepper in a food processor and pulse into a coarse paste.
Bring a large pot of well salted water to a boil. Working in 3 batches, boil the broccolini until tender, about 5 minutes per batch. Drain each batch well and keep warm in a large bowl covered with foil.
Dave the olvie mixture over the broccolini and toss well to combine. Season to taste with salt and pepper. Tranfer to a platter, sprinkle with the chopped parsley, and serve.
