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 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?
Like traditional pesto, I stuck with toasted pine nuts and Parmesan cheese.
Be the first to receive new posts and get access to our Subscribers Only Page.
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
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.
You May Also Like:
Fast and Easy Vegetarian Lasagna
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.