Broccoli Rabe Pesto

Pesto| pes.to |
a sauce made of fresh basil, garlic, oil, pine nuts, and grated cheese.

Well we are breaking the rules here. Thats right this broccoli rabe pesto has NO basil. Why? Well first it doesn’t need it, second I’m tired of buying basil with the intentions of making pesto, and it goes bad the next day. Before you say that you don’t need another pesto recipe, that your traditional basil pesto is all that you need, trust me this is different. This no basil pesto is earthy, slightly bitter (in a good way), bright and citrusy from a splash of lemon, with extremely deep flavor. While my favorite pesto will always be my Spinach Pesto, this broccoli rabe pesto gives it a run for its money.

WHEN IS BROCCOLI RABE IN-SEASON?

If you have learned anything from some of my recipes it is to take advantage of eating in-season produce. The produce is more flavorful, fresher, healthier, and it’s just better for the environment. It also gives you an opportunity to eat local, more organic, with less pesticides. Have you ever had farmers market produce? Yes, it is more expensive but trust me the difference is worth it. Broccoli rabe has a long season being at it’s peak and most abundance in Fall, early Winter, as well as early Spring.

WHAT YOU’LL NEED TO MAKE BROCCOLI RABE PESTO

• Broccoli Rabe– Just the leaves here! When shopping for broccoli rabe look for a bunch with a good amount of dark green leaves (avoid any bunches with yellow). This does not mean those florets and steams are going to go to waste. Check out my Orecchiette with Broccoli Rabe Pasta for a great quick dish to use the rest of the greens.
• Pine nuts – Toasted in a frying pan for a few minutes until brown and super nutty.
• Pecorino Romano – Pecorino has a stronger more tangy flavor than Parmesan which complements the bitter greens. Just remember always freshly grated.
• EVOO – The backbone of this pesto. Use a really good EVOO for best flavor.
• Chili Flakes
• Lemon – Yes, this pesto needs lemon juice. Why? Lemon pairs back the bitter flavor of the broccoli rabe. While we want to celebrate this bitter flavor we do want to subdue it just a tad.

WHAT CAN I USE THIS PESTO FOR?

Just about anything. Below are some of my favorite avenues for this broccoli rabe pesto. Like traditional pesto, it does not need to be cooked. Let the heat from either pasta, toast, or whatever else you are pairing it with warm the pesto.

• Pasta – Duh! This is probably my first choice. Add a few tablespoons of pesto, about 1/4th of a cup of salty pasta water and this becomes a fantastic sauce. Go cold and add a dollop of this pesto to pasta salad.
• Toast– Because it is on the thicker side this pesto would be an amazing base for toast. Toast up a piece of sourdough, slather a thin layer of pesto, and top it off with a runny fried egg.
• Pizza or Focaccia Topping
• Sandwich Spread – Move over mayo!

TOOLS NEEDED

• Food Processor – Unlike my Rustic Basil Pesto, this broccoli rabe pesto is ran through a food processor until smooth.

HOW TO MAKE BROCCOLI RABE PESTO

Toast the Pine Nuts – In a small dry frying pan over low heat toast your pine nuts until they are golden brown, but not burnt. This should take approx. 5 minutes, under no circumstance should you walk away from the pan. Pine nuts go from golden brown to burnt in a matter of seconds. Once toasted remove and let them cool completely.

Process the Pesto– In a food processor pulse garlic, cooled pine nuts, cheese, and chili flakes. Add broccoli rabe leaves and pulse to combine. On high speed add in the lemon juice and olive oil until thick paste. If you desire a thinner more runny consistency add more olive oil, however if you are opting for pasta keep it thick.

If opting to put this on pasta, as per the photos, cook the pasta as per packaging. Once done drain, but save 1/4 cup of pasta water. Place the pasta back in the pot and top with the desired amount of pesto. Start with a little, you can always add more. Toss the pasta in the pesto and add a drizzle of pasta water to thin out. Keep tossing and adding until you have reached your desired coverage and consistency.

STORING

Store this pesto in the refrigerator in an airtight container for 1 – 1 1/2 weeks. Or store it in the freezer for 1-2 months.