Broccoli Rabe Pesto (Pesto di cime di rapa)
⏱️ 20 min🍳 15 min⏱️ 35 min📊 Easy🍽️ 4 servingsVolume 2 · Sunday Sauce
A deep-green, rustic Ligurian-style pesto that turns humble broccoli rabe into a bold, bitter-edged sauce — walnuts, garlic, and Parmigiano make it perfect on pasta or crostini.
| Amount | Ingredient |
|---|---|
| 14.25 oz (400 g) broccoli rabe (cime di rapa) | |
| 10 walnut halves | |
| 1 clove garlic | |
| 2 oz (60 g) Parmigiano (grated) | |
| salt to taste | |
| black pepper to taste | |
| 3 tbsp (45 ml) extra-virgin olive oil |
Preparation
- Bring a pot of salted water to a boil and blanch the cleaned broccoli rabe for 5 minutes. Drain with a slotted spoon and transfer to a food processor. Add the walnuts, garlic, and grated Parmigiano; pulse to combine, then stream in the olive oil until the mixture is smooth and creamy. Season to taste with salt and pepper. Your broccoli rabe pesto is ready to use. Enjoy!
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.