Broccoli with Garlicky Tapenade
Ingredients
- 1 cup pitted kalamata olives (5 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons shredded basil leaves
- 1 1/2 tablespoons drained capers
- 1 tablespoon fresh lemon juice
- 5 oil-packed anchovies
- 3 garlic cloves, smashed
- Freshly ground pepper
- 1 pound broccoli, cut into 1-inch florets with about 2 inches of stem attached
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