• 1 large bunch fresh broccoli
• 2 to 4 large cloves garlic, crushed
• 1/3 cup (79 ml) extra virgin olive oil
• 1 1/4 teaspoon salt or to taste
• 1 tablespoon plus 2 teaspoons of lemon juice
• 1 cup (237 ml) water
Trim off and discard bottom inch of broccoli stems and cut broccoli into large chunks.
Put them into a 4-quart (4 liter) saucepan with a steamer insert and steam 4 to 5 minutes or until just tender. Transfer broccoli to the work bowl of a food processor.
Start with 1 or 2 cloves of garlic, add remaining ingredients to food processor, and process until pureed. Adjust seasonings for varied size of broccoli, and add more garlic to taste.
If desired, turn out into a 2-quart (2 liter) saucepan, and warm over medium heat for about 3 minutes to tame the garlic just a bit. This makes a very thick sauce that can be thinned with water if preferred. Adjust seasonings accordingly
This truly all-purpose sauce is delicious as a topping over all grain dishes, polenta, pasta, and baked potatoes.