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Food

Broccoli Rabe Pesto

Sara Elbert and Sohail Zandi

“A savory spread and an all-around wonderful condiment, our tannic, slightly bitter pesto is used here at the restaurant as a base for roasted cauliflower, broccoli rabe, pickled mushrooms, and salty, pan-fried pancetta. For the vesper board, we fill a ramekin full and let our guests use it as they see fit (as a dip for veggies, spread onto bread). If you double the recipe, you can keep this deliciousness in the fridge to mix with roasted mushrooms or other veggies, use atop a seasonal pasta with ricotta and peas, or use as a base layer on your favorite sandwich.”

Makes 2 cups

½ bunch broccoli rabe, roughly chopped

juice of 1 lemon

½ teaspoon salt

1 cup olive oil

¾ cup grated Pecorino

1 cup walnuts

2 cloves garlic, peeled

1. Place all ingredients in a food processor and purée until smooth. The
pesto should be spreadable, not runny.

2. Store in an airtight container for up to a week.

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