Learn how to make a broccoli rabe pesto, that tastes just as good as traditional pesto, and several ideas on how to use it.
I love pesto made with basil, but in the winter I have to buy fresh basil from the store and sometimes it's rather expensive and not very nice looking.
I found this beautiful bunch of broccoli rabe, aka rapini, at the market recently. Though I had never made pesto with a vegetable or a different herb, I knew that it could be done. I have made pesto with basil and different nuts, such as walnuts, and different cheeses like Romano cheese. So this time I thought, why not broccoli rabe?
Like traditional pesto, I stuck with toasted pine nuts and Parmesan cheese.
I immediately made broccoli rabe pesto over spaghetti for dinner. It was amazing.
Note: You can add a little bit of the pasta water to make more of a sauce.
However, there are so many ways that you can use pesto, traditional basil or otherwise. Here are a just a few. I hope you have a chance to try this one, and venture out into the realm of pesto possibilities.
Ways To Use Broccoli Rabe Pesto
- As a pasta sauce, just like traditional pesto
- To make Vegetarian Lasagna
- On top of a brick of cream cheese, served with crackers as an appetizer.
- To make a vinaigrette (Combine 1-2 T broccoli rabe pesto to 1/2 c vinegar and 1 cup of olive oil)
- As a condiment on a sandwich, you could even mix some with mayo.
- Add a tablespoon on top of cooked protein such as steak, fish or chicken
- To add flavor to steamed, grilled or roasted vegetables
- As a topping or sauce to any savory tart, flatbread or pizza.
Broccoli Rabe Pesto
Ingredients
- 1 bunch fresh broccoli rabe
- 2 cloves fresh garlic
- 1/3 cup pine nuts - roasted
- 1/4 cup extra virgin olive oil
- 1/2 cup Parmesan cheese grated
- 1/4 teaspoon red pepper flakes optional
Instructions
- Wash and trim the broccoli rabe.
- Blanch broccoli rabe in boiling water for 5 minutes or until slightly softened. Remove to paper towels to dry and cool slightly. Roughly chop.
- In a food processor combine garlic, Parmesan cheese, peppers, and pine nuts. Pulse.
- Add broccoli rabe and pulse.
- While the processor is going slowly add the olive oil through the top.
- Remove to a bowl. Cover and refrigerate for 1-2 weeks or freeze for future use.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Denise
What a cool idea! I would never have thought to use the broccoli Rabe in a pesto . I love pesto so I will be trying this soon.
Patti Estep
Yep. It turned out great. I hope you love it as much as we did.
Carole West
This looks wonderful and because I love pesto I may have to try it. You've given me an idea... Use the rabe as a base as you did and add some other herbs in the mix like flakes of thyme and parsley. I wonder if that would taste good.... I like to experiment with ingredients.. My basil is off to a slow start this year and I think we may have to cut more trees down to get a few more hours of sunlight to help the situation. Hugs!
Patti Estep
Yes! That would be fabulous Carole. You will have to let me know how it works out. If I know you the next thing I'll know is you have a new line of pesto products or at least a new book. Hugs back at ya.