Rapini Pesto

Name: Rapini Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 cups (500 ml)
Ingredients: ½ lb (225 g) rapini, trimmed (see note); 1 garlic clove, peeled; 1 cup (250 ml) olive oil; ½ cup (35 g) Parmesan cheese, freshly grated; ½ cup (35 g) Pecorino cheese, freshly grated; 1/3 cup (45 g) roasted pine nuts or 1/3 cup (35 g) roasted sliced almonds

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Preparation 15 min
Cooking 5 min
Makes 2 cups (500 ml)
Freezes Yes

This delicious pesto recipe starring rapini is delicious served with arancini, with pasta, in sandwiches or on pizza.

Vegetarian
Gluten-free
Egg-free

Ingredients

- ½ lb (225 g) rapini, trimmed (see note)
- 1 garlic clove, peeled
- 1 cup (250 ml) olive oil
- ½ cup (35 g) Parmesan cheese, freshly grated
- ½ cup (35 g) Pecorino cheese, freshly grated
- 1/3 cup (45 g) roasted pine nuts or 1/3 cup (35 g) roasted sliced almonds

Preparation

- In a pot of salted boiling water, blanch the rapini for 1 minute. Drain. Chill in a bowl of ice water. Drain and dry with a clean dishtowel. On a work surface, thinly slice the rapini.
- In a blender or food processor, purée the rapini with the remaining ingredients until smooth. Season with salt and pepper.
- Delicious served with arancini, with pasta, in sandwiches or on pizza.

Note from Ricardo

Rapini are often sold in 1-lb (450 g) bunches. This pesto recipe can easily be doubled or you can blanch the entire bunch of rapini and serve half of it as is alongside mozzarella arancini (see recipe).

Personal Note

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