Broccoli Rabe Pesto
I love pestos because they pack a lot of concentrated nutrients into a highly flavorful punch! This is a bold pesto that is great over whole wheat pasta or salmon
1 bunch broccoli rabe, tough stems removed and coarsely chopped
1/3 cup toasted pine nuts
1/3 cup grated parmesan cheese
1/3 cup extra virgin olive oil
1/4 teaspoon red pepper flakes
salt and pepper, to taste
1. Bring a large pot of water to a boil and add a healthy sprinkle of salt. Blanch the broccoli rabe until bright green and tender, about 2 minutes. Remove the greens and rinse under cold water to stop the cooking process. Drain.
2. In a food processor pulse the broccoli rabe, pine nuts and parmesan until coarsely chopped. While the food processor is running slowly incorporate the olive oil until smooth. Add the red pepper and a sprinkle of salt and pepper. Pulse until combined.
Copyright© Heather Carey, M.S. 2013