- 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.
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).