Broccoli Rabe Pesto

Name: Broccoli Rabe Pesto
Yield: Makes about 2 cups [420 g]
Cuisine: Italian
Ingredients: 2 Tbsp pine nuts; 2 Tbsp freshly grated Pecorino Romano cheese; Pinch of crushed red pepper flakes; Kosher salt; Freshly ground black pepper; ½ bunch broccoli rabe, trimmed and roughly chopped; 1⅓ cups [40 g] chopped fresh mint; 1½ cups [360 ml] extra-virgin olive oil; 2 cloves Garlic Confit, chopped

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

I love broccoli rabe and I’m always looking for excuses to use it. This pesto is delicious as a pasta sauce, and it makes an excellent garnish for grilled meats (especially lamb).

Ingredients

2 Tbsp pine nuts
½ bunch broccoli rabe, trimmed and roughly chopped
1⅓

Americas
Europe
United States
Italy
Sauce
Garnish
Gluten-free
Mediterranean
Venice
California
Vegetarian

Method

In a small, dry frying pan over medium heat, toast the pine nuts just until fragrant and beginning to brown, 3 to 5 minutes. Set aside and let cool.

In a food processor, combine the toasted pine nuts, broccoli rabe, mint, olive oil, garlic confit, Pecorino, and red pepper flakes. Process to make a coarse-textured but well-combined sauce (you should be able to see little pieces of pine n