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?
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 Pesto
- 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
- 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.
- 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)
- 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.
- 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.
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!