Broccoli Rabe Pesto

By á-122

Ingredients

• Broccoli Rabe Pesto
• adapted from Food & Wine magazine; makes enough for about 24 crostini
• 1/2 * 1/2 lb broccoli rabe (also known as rapini), tough stems discarded
• 1/2 * 1/2 C pistachios, shelled
• 1/2 * 1/2 C good olive oil
• 1 * 1 C Italian parsley leaves, loosely packed
• 1/2 * 1/2 C Pecorino cheese, freshly grated
• 1 * 1 large garlic clove
• * salt and pepper to taste
• 1/2 * 1/2 tsp fresh lemon juice (optional)

Preparation

Step 1

Preheat oven to 350. Toast pistachios in a pie plate or rimmed baking sheet for about 5 minutes, until fragrant and golden brown. Let cool.

In a medium saucepan, heat generously salted water to boiling. Blanch broccoli rabe for two minutes, until crisp-tender. Drain and rinse with cool water to keep from overcooking. Squeeze out excess water.

In a food processor, pulse the garlic and pistachios until coarsely chopped. Add broccoli rabe and parsley and pulse until finely chopped. Use a spatula to scrape down the sides and bottom of the processor's bowl. Add olive oil and pulse until well-absorbed, scraping the bottom of
the bowl halfway through. Add lemon juice, if using.

Stir in cheese. Add salt and pepper to taste. If desired, add additional olive oil to smooth out the texture and flavor. Pesto keeps well in the fridge for several days.

Broccoli Rabe & Fontina Crostini

* Broccoli rabe pesto (recipe above)
* Fontina cheese
* Spicy coppa, sopressata or other cured sausage, thinly sliced

Preheat oven to 350 degrees. Slice baguette to desired size and lightly toast on a rimmed baking sheet. Remove the toasts and switch the oven setting to broil. Spread pesto (recipe above) on toasted baguette slices and top with a slice of fontina cheese. Broil until cheese is melted and browned in parts. Remove from oven and top with piece of spicy sopressata or coppa. Serve.