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Broccoli Rabe Pesto

An earthy, slightly bitter pesto with a splash of citrus.
Course Dinner, Lunch, Sauce
Cuisine Italian
Keyword Broccoli Rabe, Pesto
Prep Time 10 minutes

Equipment

  • 1 Food Processor

Ingredients

  • 3-4 cups broccoli rabe leaves 1 bunch worth, pick out steams and florets
  • 1/2 cup pine nuts
  • 1 cup pecorino romano cheese grated approx 90 grams
  • 2 cloves garlic
  • 1/2 lemon juiced
  • 1/2 tsp chili flakes
  • 1/4 cup olive oil EVOO
  • 1/2 tsp salt kosher

Instructions

  • In a dry frying pan over low heat toast the pine nuts until golden brown ( but not burnt). Approx 5 minutes. Remove from the stove and place on the side for a few minutes to cool.
  • 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). Add salt. Enjoy!