Broccoli Rabe Pesto,

Traditional Recipe and also with the Thermomix.
Today I take you on a virtual journey to Puglia with this specialty
Delicious, tasty, and healthy, easy and quick to prepare, perfect for dressing pasta bruschetta or as a cream accompaniment to white meats or sausages.
Excellent as a filling in white focaccia along with a sausage mince.
Broccoli rabe contains vitamins, fiber, iron, and minerals.

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

They are also antioxidant, ideal against aging, purifying and detoxifying.
It is important to remember that they are rich in folic acid, also beneficial for expectant mothers.
Now let’s tie on the apron and prepare this delicacy.

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Cost: Very cheap
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 go shopping

14 oz broccoli rabe (including outer scraps)
10 almonds
1 clove garlic
2 oz grated Parmesan (or Pecorino Romano or mixed)
1.4 oz extra virgin olive oil
to taste salt
to taste pepper

Broccoli Rabe Pesto

Tools

Here’s what we need to make

1 Knife
1 Pot or the Thermomix
1 Blender
1 Colander

Steps

Let’s tie on the apron

To make broccoli rabe pesto, the first thing to do is wash them under running water several times and choose the best leaves.
For this recipe, you don’t need to use the tops, which you can freely do if you want, but we can also use all the leaves, including the more tender stems.
So we will save a lot.
Put a large pot of water and salt on the fire, and bring it to a boil.
Then dip the broccoli rabe, cover, and cook for about 10 minutes.
After the time is up, drain them with a slotted spoon, and to maintain their bright green color, they should be cooled in cold or ice water.
Then squeeze them and blend them together with the almonds, cheese, garlic, and oil.
And here it is, broccoli rabe pesto is ready. Enjoy your meal
Place 600 g of water in the bowl, position the Varoma container, and arrange the broccoli rabe inside, close with the lid and cook: 30 min./Varoma/speed 1.
Carefully remove the Varoma lid, flip it over 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 for 15 sec speed 10.
Gather with the spatula and the broccoli rabe pesto is ready.