Broccoli Pesto (Paleo Style)

By mack

Ingredients

• 8 ounces broccoli rabe (about 1/2 a bunch)
• 4 cloves garlic
• 1 cup toasted walnuts
• 1 tablespoon agave nectar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra‐virgin olive oil

Details

Servings 4

Preparation

Step 1

Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender,
about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake
off the excess water and transfer to a food processor. Add the garlic, walnuts, agave nectar, salt, and pepper
process until smooth. With the machine running gradually pour in the extra‐virgin olive oil. Transfer the
pesto to a small bowl. Cover and set aside.