Broccoli Rabe Pesto Crostini

Broccoli Rabe...you either love it or you hate it. I LOVE it but I didn't always. Did you know that you need to taste a new food multiple times (I think I read 7) before you can really know if you like it or not? That being said, don't give up on your kids when they say they don't like something!

Anyway, I saw this recipe for the first time in Food and Wine magazine and was really curious about it. Then I saw it on Stacey Snacks and I knew that I'd have to try it. Stacey has not steered me wrong yet! (Make sure you check out her page, her photos are so much better than mine!) I absolutely LOVED this and I my mind is flooded with new ways to use it.  I think I want to make a veggie lasagna with it, maybe with a bechamel sauce, or maybe stuff some ravioli with it.  What would you do with it?

Broccoli Rabe Pesto Crostini

Food and Wine Magazine

Ingredients:

1 cup raw, shelled pistachios, toasted (in a pan or in a 350 oven for 10 mins)
1 pound broccoli rabe, thick stems discarded
2 cloves garlic
2 cups flat leaf parsley
3/4 cup extra virgin olive oil
1 cup romano cheese
salt and pepper to taste

Directions:


Bring a large pot of water to a boil  Season generously with salt.  Add broccoli rabe and boil until crisp tender 3-4 mins.  Transfer to an ice bath and then squeeze dry.  Coarsely chop.

In a food processor pulse pistachios and garlic until coarsely chopped.  Add parsley and broccoli rabe and pulse until finely chopped.  Slowly drizzle in olive oil while running the food processor until well incorporated.  Stir in the cheese, salt and pepper.

Spread on toasted bread. 

Wow, that looks messy!  I promise it's good!


Click here for a printable version of Broccoli Rabe Pesto Crostini.