Back Matter: Broccolini Pesto

• broccolini, ½ lb (250 g), tough ends removed
• toasted pine nuts, 2

Bring a pot of salted water to a boil. Chop the broccolini and add it to the pot. Cook until tender-crisp, 2–3 minutes. Drain, transfer to a bowl of ice water until cool, drain again, then pat dry. In a food processor, add the broccolini, pine nuts, basil, and ¼ cup (2