Broccoli Rabe Pesto

It’s honestly rather cliché but the hubby and I have started our weight loss journey January 1^st.  Thanks to some healthy competition from my parents, my sister-in-law and my niece we’re committed to WIN!

I’ve had a couple of requests to share what we’re eating along the way to inspire my competition and friends...so here you go….

Here are two important things to know about me:

1.      I do NOT eat vegetables

2.      I LOVE to cook

These are my blessing and curse! The first goal is to find ways to work vegetables into my diet, duh, right?

I came across an interesting concept at the Happy Gnome. I didn’t mind their inclusion of Broccoli Rabe into the amazing rice they served with my entrée. So I figured I’d research Broccoli Rabe and see what I could do to work it in a few meals.

I found several recipes and uses for a Broccoli Rabe pesto online. I’ve included the one I used below. I added it to some brown rice served with pan seared shrimp. It worked great! There is a still plenty left and the options are limitless: baked potato topper, pasta sauce, crostini spread, and just about anywhere you’d use a regular pesto.

Broccoli Rabe Pesto
adapted from Food & Wine magazine

§  1/2 lb broccoli rabe tough stems discarded

§  1/2 C soy nuts or pistachios, roasted and unsalted

§  1/2 C good olive oil

§  1 C Italian parsley leaves, loosely packed

§  1/2 C Parmesan cheese, freshly grated

§  1 large garlic clove

§  salt and pepper to taste

Blanch broccoli rabe for two minutes in boiling water, until crisp-tender. Drain and rinse with cool water to keep from overcooking and retain color. Remove excess water.

In a food processor, pulse the garlic and soy nuts 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. 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.

The flavor of Broccoli Rabe has been described as nutty, bitter, and pungent. Broccoli Rabe is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.

Please comment your inspiration, revisions to this, uses, etc.....

and Happy Eating Healthier