Broccoli Rabe Pesto
A bold broccoli rabe pesto with pecorino, garlic, and olive oil. Slightly bitter, gorgeously green, and perfect with pasta or beans.
- Prep Time: 5 minutes
- Cook Time: 1 minutes
- Total Time: 6 minutes
- Yield: about 2 3/4 cups
- Category: Spread
- Method: Food processor
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- kosher salt
- 1 bunch broccoli rabe, tough stems removed, cut into 1-inch pieces
- 2 garlic cloves, peeled
- 1/2 cup pine nuts
- 1/2 cup grated parmesan
- 1/4 cup grated pecorino romano
- 1/4 cup ricotta
- Freshly ground black pepper
- Zest of 1/2 lemon
- 1/2 cup extra-virgin olive oil
Instructions
- Bring a medium saucepan of salted water to a boil. Add broccoli rabe and garlic and cook 1 minute, or until bright green and crisp tender. Drain in a colander and rinse under cold water to stop the cooking.
- Squeeze very dry and transfer to a food processor. Pulse until finely chopped, scraping down bowl as needed.
- Add pine nuts, parmesan, pecorino, ricotta, 1/2 teaspoon salt, a few cranks of pepper, and lemon zest in the bowl of a food processor. Pulse until combined.
- With the food processor on low, slowly add the olive oil, blending until the mixture becomes smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with salt and pepper. Use right away or transfer to a jar and refrigerate for up to 1 week.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 2 tbsp
- Calories: 140
- Sugar: 0.5g
- Sodium: 180 mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Find it online: https://www.withspice.com/blog/broccoli-rabe-pesto/