6 well-packed cups broccoli florets 1/2 cup walnuts 5 Tbs. olive oil 3 Tbs. fresh lemon juice 1/2 tsp. salt, or to taste 1/4 cup vegetable stock or cooking liquid from broccoli
For sauce, bring 4 cups of water to a boil. Put in the walnuts and let them boil rapidly for 3 minutes; drain. Combine the olive oil, lemon juice, salt and stock in a blender. Crumble the walnuts and add them as well. Blend, pushing down with a rubber spatula when needed, until you have a smooth paste. Steam or blanch broccoli. (To blanch, put broccoli in boiling water and boil for 2 to 3 minutes, or until the broccoli is just tender. Drain and use immediately, or rinse under cold water for later use.) Put the drained broccoli in a serving dish. Pour the sauce over the top, toss gently, and serve immediately. - Updated: January 16, 2007
