An earthy, slightly bitter pesto with a splash of citrus.
Course Dinner, Lunch, Sauce
Cuisine Italian
Keyword Broccoli Rabe, Pesto
Prep Time 10 minutesminutes
Equipment
1 Food Processor
Ingredients
3-4 cupsbroccoli rabe leaves1 bunch worth, pick out steams and florets
1/2cuppine nuts
1cuppecorino romano cheesegrated approx 90 grams
2clovesgarlic
1/2lemonjuiced
1/2tspchili flakes
1/4cupolive oilEVOO
1/2tspsaltkosher
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!