Broccoli Rabe Pesto Bruschetta

Name: Broccoli Rabe Pesto Bruschetta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams broccoli rabe, thick stems discarded; 473 milliliters flat-leaf parsley leaves; 2 garlic cloves; 12 servings Kosher salt and freshly ground pepper; 177 milliliters extra-virgin olive oil; 237 milliliters freshly grated Pecorino Romano cheese; 142 grams cup raw, shelled pistachios

Broccoli Rabe Pesto Bruschetta might be just the Mediterranean recipe you are searching for. This gluten free, primal, and vegetarian recipe serves 12. One serving contains 231 calories, 7g of protein, and 21g of fat. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up pecorino romano cheese, kosher salt and pepper, pistachios, and a few other things to make it today. It works well as a reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat the oven to 35

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Oven

Spread the pistachios in a pie plate and toast for about 10 minutes, until fragrant and golden.

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Pistachio Nuts

Spread

Toast

Let cool to room temperature.

Meanwhile, bring a large saucepan of salted water to a boil.

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Water

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Sauce Pan

Add the broccoli rabe and cook until crisp-tender, 2 minutes. Rinse under cold water. Squeeze dry, then transfer to a cutting board and coarsely chop.

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Broccoli Rabe

Water

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Cutting Board

In a food processor, pulse the pistachios with the garlic until coarsely chopped.

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Pistachio Nuts

Garlic

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Food Processor

Add the parsley and broccoli rabe and pulse until finely chopped.

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Broccoli Rabe

Parsley

Add the olive oil and process until incorporated. Stir in the Pecorino, season with salt and pepper and serve.

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Salt And Pepper

Olive Oil

Pecorino

Equipment

Ingredients

Servings:

454grams

broccoli rabe, thick stems discarded 473milliliters

flat-leaf parsley leaves 2

garlic cloves 12servings

Kosher salt and freshly ground pepper 177milliliters

extra-virgin olive oil 237milliliters

freshly grated Pecorino Romano cheese 142grams

cup raw, shelled pistachios

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.