On my visit to Highland Orchards I picked up a bunch of their broccoli rabe. I had a Mario Batali recipe for broccoli rabe pesto that I had been wanting to play with, so this seemed like a good opportunity to do that.
The color of the finished pesto had to make me smile – it looked more like guacamole than pesto (but it definitely tasted like pesto, not guac).
I liked the sharp flavor the mustard added to what was otherwise a fairly mild pesto. I also added some pecorino Romano to enhance that even more. To serve, we topped the pasta and pesto with additional freshly grated parmigiano reggiano.
The recipe is scalable, I had a large bunch, about 1 pound, and made a good 3 cups of pesto.
Broccoli Rabe Pesto and Pasta
adapted from Mario Batali’s Broccoli Rabe Pesto
2 Tbsp Kosher salt
1 lb broccoli rabe, stems trimmed (from Highland Orchards)
4 – 6 garlic cloves, depending on the size
1/2 cup slivered almonds, toasted
2 tsp dijon mustard
1 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano reggiano
1/4 cup Locatelli romano
Pasta, cooked according to package directions (amounts depend upon the number of people you are serving)
Bring a large pot of water to a boil and add Kosher salt. Add the Broccoli rabe and cook until tender, about 7 minutes. Using a spider or slotted spoon, transfer the broccoli rabe to a bowl of ice water. Drain well.
In a food processor, with the motor running, drop in the garlic and finely chop it. Add the broccoli rabe and almonds and pulse until finely chopped.
Makes about 3 cups of pesto. Enjoy! Pesto can be stored in the refrigerator in a tightly sealed glass jar, topped with a thin layer of olive oil for about a week. Or can be placed in sealed plastic bags and frozen for a few months.