Broccoli Rabe Pesto

This recipe is a tried-and-true crowd-pleaser: Everyone who tastes it wants to know how come I haven’t tried to bottle it. But the answer (and the key to its addictive flavor) is the fresh taste of the broccoli rabe, which isn’t cooked. It’s great on pasta for sure, but I love it on sandwiches, grilled or roasted chicken, roasted pork, or even a grilled skirt steak. Honestly, you may just want to open the jar and eat it out of the container with a spoon.