1 pound broccoli florets
1 tablespoon olive oil
1 clove garlic, peeled and halved
1/4 cup roasted, salted peanuts
2 tablespoons neutral oil (safflower, grapeseed, etc)
1/2 cup packed mint leaves (1.5 ounce bunch)
1 tablespoon lemon juice
salt to taste (start with 1/8 teaspoon)
Cut the broccoli into bite-size florets, rinse and set aside.
In a small food chopper or processor combine garlic and peanuts and pulse to coarsely chop. Add remaining ingredients and pulse a few times, scrape down sides, then puree.
Heat the 1 tablespoon olive oil over medium-high heat in a large skillet. Once shimmering, add broccoli and let cook for 30-60 seconds until browned on the bottom. Sprinkle with a big pinch of salt. Toss and stir a couple more minutes until broccoli is tender but still bright green. Turn off heat.
In a serving bowl, put half the pesto. Top with the hot broccoli and toss quickly. Top with remaining pesto. Serve warm or at room temperature.