Grilled Broccolini, Sunflower Pesto and Preserved Lemons

I love the charred part of broccoli, and the more sparse cousin ‘broccolini’ typically has more surface area to get that char! Paired with some creamy beans, preserved lemon and pesto, it ups the vegetable game a few points.

Note: The broccolini can easily be roasted in the oven or pan roasted on cooktop in a cast iron pan!

2 heads broccolini (this works fine with broccoli if you can’t find broccolini)
1 cup cannellini beans, drained and rinsed if from can
¼ preserved lemon, diced
1 clove garlic, sliced thin
Olive oil
Sea salt
Pesto
2 cups basil
¼ cup olive oil
2 TBSP sunflower seeds
Clove garlic
2 TBSP parmesan 
Salt

1. Fire up grill to 400 degrees, approx.

2. Spread broccolini out on  foil (I place the foil on a plate or a sheet pan for ease), slicing larger pieces in half lengthwise.. Make sure there is room on all edges of the foil to easily move from plate to gill and off.  Drizzle with oil and salt. Place on grill  and cook 5 minutes, add garlic, beans and lemon, flip and cook 5 more. Remove from heat. 

3. Blend all pesto ingredients together. 

4. Put beans on a plate or platter, then broccolini and top with pesto.