Broccoli Rabe Pesto

Broccoli Rabe Pesto
3.7 from 9 ratings
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Google recently released its annual Year in Search list, which included the top 10 most searched recipes of 2015. The list is as follows:     Pumpkin Seed Recipes     Sweet Potato Fries Recipe     Philly Cheese Steak Recipe     Chicken Recipes     Apple Pie Recipe     Brownie Recipe     Pesto Recipe     Pancake Recipe     Cabbage Recipes     Chili RecipeThis is a delicious dish featuring broccoli rabe and one of the top 10 foods on Google’s Year in Search list: pesto. 
Servings
0
servings
pesto
Ingredients
  • 1 bunch broccoli rabe
  • 2 tablespoon kosher salt, for cooking water
  • 1/4 cup good extra-virgin olive oil, plus additional for dressing
  • 1/3 cup blanched, slivered almonds, lightly toasted (optional)
  • 1 medium clove garlic, minced or shaved
  • big pinch hot red pepper flakes, or to taste (optional)
  • fine sea salt, to taste
  • 1/2 cup freshly grated aged and tangy italian sheep cheese, such as pecorino, plus additional for sprinkling at the table
Directions
  1. Fill a pot with enough water to cover the greens and bring to a rolling boil.
  2. Meanwhile, if using bunch of broccoli rabe, trim off any discolored tips from the bottom and use a paring knife to peel the skin off the thicker stems. Sever all the stems from the crowns. Wash the greens in abundant cold water. Use pre-washed bagged broccoli rabe as is.
  3. To the boiling water, add the kosher salt and the 3 tablespoons olive oil, followed by the broccoli rabe. Cook over high heat until the greens are tender but firm, a total of 8 minutes.
  4. Use a mesh strainer to lift the greens out of the pot and transfer them to a colander; save the cooking water. Drain well, pressing to release excess water. They should be moist but not wet.
  5. Coarsely grind the almonds, if using; the garlic; and pepper flakes, if using, in a food processor, 10-15 seconds.
  6. Add the drained broccoli rabe and 1/4 cup olive oil; pulse to purée until the greens are creamy but still have some texture. Check for salt. Transfer the pesto to a bowl and while it is still warm, fold in the grated cheese.
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