Broccoli Rabe Pesto
You can make pesto from a bunch of broccoli rabe that tastes just as good and traditional 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
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.
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