It's Not Easy Being Green

Like other cruciferous vegetables, broccoli rabe is packed with vitamins and minerals, including vitamins A, B and C. And like other cruciferous vegetables, broccoli rabe often gets a bad rap for tasting "bitter." I happen to love it, especially when sauteed with a bunch of garlic. But when I saw this recipe for broccoli rabe pesto, meant as a spread for crostini, I thought that it could be a great topping for pasta, especially for those who think they aren't a fan of it. And it is! In this form it is a much more mellow version of itself, like a Donovan song. Or something.

Broccoli Rabe Pesto

Adapted from Food & Wine

1 cup raw, shelled pistachios (5 ounces)

1 pound broccoli rabe, thick stems discarded

2 garlic cloves

2 cups flat-leaf parsley leaves

3/4 cup extra-virgin olive oil

1 cup freshly grated Pecorino Romano cheese

Kosher salt and freshly ground pepper
Pasta or crostini, for serving

1. Preheat the oven to 350°F. Spread the pistachios in a pie plate or sheet pan and toast for about 10 minutes, until fragrant and golden. Let cool to room temperature.

2. Meanwhile, bring a large saucepan of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Drain and rinse under cold water. Squeeze dry, then transfer to a cutting board and coarsely chop.

3. In a food processor, pulse the pistachios with the garlic until coarsely chopped. Add the parsley and broccoli rabe and pulse until finely chopped. Add the olive oil and process until smooth. Stir in the Pecorino, season with salt and pepper and serve. Serve with toasted bread or over pasta.