Broccoli rabe pesto
⏱️ 20 min🍳 10 min⏱️ 60 min📊 Easy🍽️ 6Volume 2 · Sunday Sauce
A rustic pesto made from sautéed broccoli rabe, walnuts, garlic, and Parmigiano — bitter greens tamed into a creamy, savory sauce for pasta, pizza, or crostini.
| Amount | Ingredient |
|---|---|
| 1 kg broccoli rabe (35.25 oz) | |
| 50 g Parmigiano Reggiano DOP (50 g) | |
| 30 g Pine nuts (1 oz) | |
| 1/2 clove Garlic | |
| 7–8 tablespoons Olive oil (105–120 ml) | |
| 3–4 tablespoons Whole milk (45–60 ml) |
Preparation
- Clean the broccoli rabe, trimming tough stems and discarding yellow leaves. Wash well to remove any grit.
- Place the greens in a large pot with a little water (to avoid over-washing and losing flavor) and steam or simmer until very tender, about 40 minutes. Cool under running water, then squeeze out excess liquid.
- Put the greens into a food processor with the remaining ingredients and blend to a thick, dense cream.
- Before tossing with pasta, loosen the pesto with a few tablespoons of the pasta cooking water. Finish with a drizzle of spicy oil and extra Parmigiano if you like.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.