|Photo courtesy of hgplants.com|
Broccoli Raab Pesto
Quantities are up to you, since they're totally dependent on taste.
Lots of broccoli raab shoots (with flowers is ok)
Good quality olive oil
Grated Parmesan cheese
Pine nuts or almonds
Coarsely chop broccoli raab shoots. Blanch in boiling water just until tender. Remove from heat and plunge into cold water. Drain and squeeze all excess water from shoots. In a food processor, pulse shoots with nuts until finely ground. Begin adding olive oil in a stream until mixture is smooth. Add Parmesan cheese to taste and pulse until incorporated. Add salt to taste. Serve on pasta or any way you would use basil pesto.