Rapini (turnip greens) pesto

Traditional recipe, also made with the Thermomix.
Today I take you on a virtual trip to Puglia with this specialty.
Very tasty, flavorful and healthy, easy and quick to prepare — perfect for dressing pasta, topping bruschetta, or as a spread to accompany white meats or sausages.
Excellent as a filling for plain focaccia together with a chopped sausage mixture.
Rapini contain vitamins, fiber, iron and minerals.

They are made mostly of water. In 100 grams, 86 are water, so they are perfect for staying hydrated from the inside.

They are also antioxidants, ideal against aging, cleansing and detoxifying.
It is important to remember that this is a vegetable rich in folic acid, therefore also useful for pregnant women.
But now, tie on your apron and let’s prepare this delicacy.

Ingredients

Let’s go shopping

14 oz rapini (turnip greens) (including outer scraps)
10 almonds
1 clove garlic
1/2 cup grated Parmesan (or Pecorino Romano or a mix)
3 tbsp extra virgin olive oil
to taste salt
to taste pepper

Rapini (turnip greens) pesto

Tools

Here’s what we need to make it

1 Knife
1 Pot or the Thermomix
1 Blender
1 Colander

Steps

Tie on your apron

To make rapini pesto, the first thing to do is wash them under running water several times and select the nicest leaves.
For this recipe you don’t need to use only the tops — if you want you may — but you can also use all the leaves including the more tender stems.
This way we’ll save a lot.
Place a large pot of water with salt on the stove and bring it to a boil.
Then add the rapini, cover and cook for about 10 minutes.
After the time is up, drain them with a slotted spoon, and to keep their bright green color they should be cooled in cold or iced water.
Then squeeze them dry and blend them together with the almonds, the cheese, the garlic and the oil.
And just like that, the rapini pesto is ready — enjoy
Put 600 g (about 2 1/2 cups) of water into the mixing bowl, place the Varoma container and arrange the rapini inside it, close with the lid and cook: 30 min./Varoma/speed 1.
Carefully remove the Varoma lid, invert it and place the container on top. Empty the mixing bowl.
Without washing the bowl, add the extra virgin olive oil, the garlic, the cheese and the rapini. Close with the measuring cup and blend 15 sec./speed 10.
Scrape down with a spatula and the rapini pesto is ready.
And here is a great plate of pasta with rapini pesto