Pesto with Broccoli Rabe,

Traditional Recipe and also with the Bimby.
Today I take you on a virtual journey to Puglia with this specialty
Delicious, flavorful, and healthy, easy and quick to prepare, perfect for seasoning pasta, bruschetta, or as a cream to accompany white meats or sausages.
Great as a filling in white focaccia along with minced sausage.
Broccoli rabe contains vitamins, fiber, iron, and minerals.

They are mostly made of water. In 100 grams, 86 are, in fact, water, making them perfect for hydrating from the inside.

They are also antioxidants, ideal against aging, purifying, and detoxifying.
It’s important to remember that they are rich in folic acid, making them useful for pregnant women.
But now let’s put on the apron and prepare this delicacy.

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Cost: Very economical
Rest time: 10 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Boiling, Stove
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

186.50 Kcal

calories per serving

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Energy 186.50 (Kcal)
Carbohydrates 4.63 (g) of which sugars 0.22 (g)
Proteins 6.79 (g)
Fat 16.29 (g) of which saturated 4.47 (g)of which unsaturated 3.72 (g)
Fibers 2.39 (g)
Sodium 199.04 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

14 oz broccoli rabe (including outer scraps)
10 almonds
1 clove garlic
2 oz grated parmesan cheese (or pecorino romano or mixed)
1/4 cup extra virgin olive oil
to taste salt
to taste pepper

Tools

Here’s what we need

1 Knife
1 Pot or the Bimby
1 Blender
1 Colander

Steps

Put on your apron

To make broccoli rabe pesto, the first thing to do is to wash them under running water several times and choose the best leaves.
For this recipe, it’s not necessary to use the tops, which you can use if you want, but we can also use all the leaves including the more tender stalks.
So we will save a lot.
Place a large pot with water and salt on the stove, and bring it to a boil.
Then dive the broccoli rabe, cover, and cook for about 10 minutes.
After the time has elapsed, drain them with a slotted spoon, and to maintain their bright green color, they should be cooled in cold water or ice.
Then squeeze them and blend them together with the almonds, cheese, garlic, and oil.
And here it is, the broccoli rabe pesto is ready, enjoy your meal
Place 600 g of water in the bowl, position the Varoma container, and place the broccoli rabe inside, close with the lid, and cook: 30 min./Varoma/speed 1.
Carefully remove the Varoma lid, flip it, and place the container on top. Empty the bowl.
Without washing the bowl, place the extra virgin olive oil, garlic, cheese, and broccoli rabe. Close with the measuring cup, and blend 15 seconds speed 10.
Gather with the spatula and the broccoli rabe pesto is ready.