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!

DIY Wednesday: Cauliflower Stem Cream Sauce

Ok, so if you read my post on Monday then you know that last week I was fighting off a stomach bug/virus.  It really knocked me on my butt and I’m still trying to get back to completely normal.  Because I couldn’t eat anything more than baby carrots and brown rice cakes (totally weird combo I know, but it’s the only thing that didn’t make me want to run to the bathroom) I ended up with a lot of vegetables that were just about to go bad.

Instead of throw them away, because I hate wasting food, I decided to come up with new interesting ways to use them.  One of my biggest missions is to reduce the amount of food waste we create each year.  There are so many things that we can do with food rather than throw it away but sometimes you have to get creative.  If you want a few other ways to cut down on food waste, you can check out this postDIY Wednesday: Cauliflower Steam Cream Sauce | Life Healthfully Lived

So today we have a recipe that uses a part of the vegetable that most of us throw away, cauliflower stems.  Yup, you can eat the stem but because gnawing on a big old stem doesn’t sound too appealing, we’re going to make a creamy sauce that can go on pasta, vegetables, meat, or even used as dressing.  The best part is it only requires a few ingredients and minimal effort.

Stop throwing away food that you think you can’t eat because I bet you can use it in a unique and delicious way!

Cauliflower Stem Cream SauceDIY Wednesday: Cauliflower Steam Cream Sauce | Life Healthfully Lived

  • 1 1/2 cauliflower stems, cut into chunks
  • 1 tsp roasted garlic (or 1/2 tsp garlic powder)
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 to 2 tbsp nutritional yeast (or 1/4 cup parmesan cheese if you do dairy)
  • 1/2 to 1 cup reserved steaming water
  1. Save the large main cauliflower stem from your bunch along with any other trimmed pieces you aren’t using with the cauliflower florets.  Trim off the green leaves and the tough woody bottom of the large stem and then cut everything into bites size chunks.
  2. Fill a medium pot with about 2 cups water and set up a steamer basket if you have one.  If not, you can just boil the cauliflower right in the pot.  Steam the cauliflower until very soft and easily pierced with a fork.
  3. Transfer the cauliflower to a blender or food processor and save the steaming water.  Add the rest of the ingredients to the blender and blend until you have a thick paste.  Add the reserved water a few tablespoons at a time until you reach the consistency you would like.  Thinner for things like dressing and pasta sauce, a little thicker for meat and vegetables. DIY Wednesday: Cauliflower Steam Cream Sauce | Life Healthfully Lived