Broccolini with Italian Herb Oil
['1 1/2 pounds Broccolini, tough ends trimmed', '1/3 cup coarsely chopped flat-leaf parsley', '1 to 2 tablespoon coarsely chopped oregano', '1 small garlic clove, smashed', '1 teaspoon anchovy paste', '1/3 cup olive oil', 'Accompaniment: lemon wedges']
Cook Broccolini in a 5-to 6-quarts pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 6 minutes, then drain.
Meanwhile, blend herbs, garlic, anchovy paste, 1/8 teaspoon salt, and 1/2 teaspoon pepper in a blender until finely chopped. With motor running, add oil in a slow stream, blending until mixture is green and herbs are very finely chopped.
Serve Broccolini tossed with herb oil.
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