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    Home » Recipes

    Broccoli Rabe Pesto Recipe And Several Ideas On How to Use It

    by Patti Estep · Apr 20, 2018

    Jump to Recipe

    Learn how to make a broccoli rabe pesto, that tastes just as good as traditional pesto, and several ideas on how to use it.

    Broccoli rabe pesto in bowl

    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.

    Fresh broccoli rabe

    I found this beautiful bunch of broccoli rabe, aka rappini, at the market recently. Though I had never made pesto with a vegetable or 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?

    Toasting pine nuts in a pan

    Like traditional pesto, I stuck with toasted pine nuts and Parmesan cheese. 

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    Broccoli rabe pesto on pasta

    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

    Bowl of broccoli rabe pesto from above

    Broccoli Rabe Pesto

    You can make pesto from a bunch of broccoli rabe that tastes just as good and traditional pesto.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    5 minutes mins
    Total Time 20 minutes mins
    Course Condiment
    Cuisine Italian
    Servings 2 cups
    Calories 32 kcal

    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

    Serving: 1gCalories: 32kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 1mgSodium: 29mg

    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.

    Tried this recipe?Tag @hearthnvine on Instagram

    You May Also Like:

    Fast and Easy Vegetarian Lasagna

     

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

    Reader Interactions

    Comments

    1. Denise

      April 20, 2018 at 8:18 am

      5 stars
      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.

      Reply
      • Patti Estep

        April 20, 2018 at 10:58 am

        Yep. It turned out great. I hope you love it as much as we did.

        Reply
    2. Carole West

      April 20, 2018 at 8:16 am

      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!

      Reply
      • Patti Estep

        April 20, 2018 at 10:59 am

        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.

        Reply
    5 from 4 votes (3 ratings without comment)

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