Broccolini with Tahini Sauce

Tender-crisp broccolini smothered in a delectable tahini sauce makes a fantastic side dish. It’s a feast of flavor and texture.

Broccolini isn’t always easy to come by, so feel free to swap in an equivalent amount of regular broccoli or broccoli rabe.

A bit about broccolini

Sometimes broccolini is referred to as baby broccoli, but one thing it’s not is immature broccoli. Broccolini is in the brassica family, along with regular broccoli, Brussels sprouts, and cabbages.

It somewhat resembles broccoli rabe, but isn’t related to that slightly bitter green that’s in the turnip family. You’ll see that this recipe offers the option of using broccoli rabe, though the resulting flavor will be different.

It’s actually a cross breed between broccoli and Chinese broccoli. If you’ve ever ordered Pad See Ew in Thai restaurants, chances are you’ve had Chinese broccoli.

Broccolini has a pretty even ratio of stem and florets, but the way in which it differs from regular broccoli is that the stems are tender — no need to peel or fuss in any way.

So it’s really easy to prep — you don’t even need to chop it, as part of its visual charm is using it whole. Just make sure not to cook it beyond tender-crisp, to retain its lovely texture and color. Learn more about broccolini.

Explore more …

• Lemon-Garlic Broccolini

You can swap broccolini into …

• Penne with Broccoli Rabe and Chickpeas
• Easy Sautéed Broccoli Rabe & Pine Nuts

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Yield: 3 to 4

Broccolini with Tahini Sauce

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Tender-crisp broccolini covered in delectable tahini sauce makes a fantastic side dish. It’s a feast of flavor and texture.

Prep Time 12 minutes

Cook Time 8 minutes

Total Time 20 minutes

Ingredients

Tahini Sauce

• 1/2 cup tahini
• Juice of 1 lemon (or 1/4 cup bottled)
• 1 garlic glove, minced (sauté in a little olive oil first if you don’t like raw garlic)
• Generous pinch of salt
• 1/4 cup water, or as needed
• 2 teaspoons agave, optional

The rest

• 8 to 10 ounces broccolini
• Salt and freshly ground pepper to taste
• Sesame seeds for garnish

Instructions

1. Combine the ingredients for the tahini sauce in a small bowl and whisk together (use the agave if you’d like to counterbalance the tartness of the lemon). Set aside.
2. Cut about a half inch off the bottoms of the broccolini; leave them intact. Place in a large skillet or stir-fry pan with enough water to keep the pan moist (about 1/2 inch). Cover and steam over medium heat until bright green and tender-crisp, about 8 minutes.
3. Drain the broccolini, then arrange on a platter. Season gently with salt and pepper. 
4. Tahini sauce thickens quickly as it stands, so check to see if you’d like to whisk in a little more water. It should be thick but pourable. 
5. Pour the tahini sauce over the the broccolini, then scatter a generous amount of sesame seeds over the top. Serve warm or at room temperature. 

Notes

Swap in an equivalent amount of broccoli (cut into florets) or broccoli rabe for the broccolini to vary the recipe.

Find lots more plant-forward salads & sides.