Broccoli Rabe Pesto

This is a delicious dish featuring broccoli rabe and one of the top 10 foods on Google’s Year in Search list: pesto
Contributor
pesto

Andy Boy

Google recently released its annual Year in Search list, which included the top 10 most searched recipes of 2015. The list is as follows:

  1.      Pumpkin Seed Recipes
  2.      Sweet Potato Fries Recipe
  3.      Philly Cheese Steak Recipe
  4.      Chicken Recipes
  5.      Apple Pie Recipe
  6.      Brownie Recipe
  7.      Pesto Recipe
  8.      Pancake Recipe
  9.      Cabbage Recipes
  10.      Chili Recipe

This is a delicious dish featuring broccoli rabe and one of the top 10 foods on Google’s Year in Search list: pesto.

 

Ingredients

  • 1 bunch broccoli rabe
  • 2 Tablespoons 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

Fill a pot with enough water to cover the greens and bring to a rolling boil.

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.

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.

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.

Coarsely grind the almonds, if using; the garlic; and pepper flakes, if using, in a food processor, 10-15 seconds.

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.

Broccoli Rabe Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Rabe Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.