Broccoli Rabe Pesto

I have another recipe for you today that uses up leftover vegetables and still tastes delicious.  Broccoli rabe has been one of my favorite things lately.  It’s a little bitter and earthy, but if you prepare it right and use all the garlic it turns into this amazing dish that I have been putting in my veggie noodle bowls every weekend.

It’s a vegetable-palooza up in here.

Well, last week I was not digging the greens and ended up with a pile of cooked broccoli that was just about to go bad.  I was so tempted to throw it away because what can you do with almost mushy vegetable? Broccoli Rabe Pesto | Life Healthfully Lived

Turn it into pesto!  Yes, you can use anything to make pesto and I will use any excuse in the book to make and use pesto because as Phoebe would say, pesto is the besto.

I kind of threw stuff together and hoped that everything would turn out and I got pretty lucky.  I thought I was so revolutionary but then a quick internet search proved me wrong BUT my version is dairy-free so I think that counts for something.  You can also make this pesto with regular broccoli if you haven’t jumped on the broccoli rabe bandwagon or can’t find it.  Just make sure whatever you use is already cooked because raw broccoli rabe pesto would definitely not be the besto.

Broccoli Rabe PestoBroccoli Rabe Pesto | Life Healthfully Lived

  • 1 1/2 cup cooked broccoli rabe or plain broccoli
  • 1/3 cup slivered almonds (you could use slices too)
  • 3 tbsp nutritional yeast (if you do dairy you could use parmesan)
  • 2 cloves garlic
  • 1/3 cup olive oil
  • salt and pepper to taste
  1. Preheat oven to 325 and spread the almonds onto a baking sheet and toast for about 5 minutes.  Check often to make sure you don’t end up with burnt almonds.  Remove from oven and let cool.
  2. While the almonds are toasting, check your broccoli rabe and remove any pieces that are too brown or mushy (a little mushy is ok as everything will be blended up)
  3. Put the garlic cloves into a blender or food processor and pulse a few times until it’s fairly minced.  Add the almonds and nutritional yeast or cheese and pulse until you have a crumbly mixture.
  4. Add the broccoli rabe and pulse again and then add the olive oil.  Blend until you have a smooth and creamy sauce.  Taste and add salt or pepper if needed. Broccoli Rabe Pesto | Life Healthfully Lived

You can use this pesto anywhere that you would use regular pesto.  Pasta, bread, vegetables, vegetable noodles, spoons, fingers… You know, the usual.  It would be a great spring-like dish to bring to your Easter feast on Sunday and a great way to get in extra vegetables.

I hope you have a great Easter weekend and I’ll see you on Monday!

On the move…. again

I mentioned last week that Adam and I were gearing up for a move in a few weekends.  Well that weekend is quickly approaching and we have been in full moving mode.  We actually started the whole process this past Saturday, and next weekend we will finish everything up and be in our new home! It’s all very exciting and stressful.

My new kitchen!

My new kitchen!

Today’s post is going to be short and sweet.  I just wanted to touch base with all of you and let you know what’s going on over here in my little world!  I won’t be posting next weekend but I will come back the week after and let you know how I dealt with the stress of moving and how it affected my digestion.  We all have to deal with different stress in our lives and if how I handle my stress can help give you some advice then I count that as a good thing!

 

Running always helps reduce my stress!

Running always helps reduce my stress!

I hope you all had a restful weekend and a very Happy Easter! See you soon!

 

Happy Easter from my family to yours!

Happy Easter from my family to yours!