Looking for a fresh addition to your next cheese board? Or an awesome new topping for your homemade pizza? This Broccoli Rabe & Lemon Pesto is for you.
What you’ll need to make this Broccoli Rabe & Lemon Pesto…
- Broccoli rabe – Thoroughly washed and trimmed, before roughly chopping. Discard tough stems or save them for future use.
- Fresh basil – Washed with most stems removed.
- Parmesan cheese – Highly recommend using aged Parmigiana Reggiano here. The awesome flavor and texture will shine through.
- Lemon zest – The finer the better. I use my microplane grater for the best results.
- Lemon juice – Freshly squeezed is best.
- Extra-virgin olive oil – My favorite is a single source EVOO from Italy. Less processing = healthier more delicious olive oil.
- Salt & freshly ground black pepper – As needed.
- Red pepper flakes – Totally optional.
The list is a short one but can be customized to suit your taste. Some folks like the addition of garlic and pine nuts in their homemade pestos. Feel free to make this your way.
- Wash and trim the broccoli rabe.
- Remove the tough stems.
- Set the stems aside for future use or discard them.
- Give the remaining greens a rough chop.
It’s important to note that this version is made with raw broccoli rabe. My crew likes the bitter “bite” and texture of the pesto when made this way.
If you prefer, you can rid the broccoli rabe of some of its bitter flavor by blanching it first. A super quick dip in boiling water will extract a good amount of the bitterness. If you choose that method, be sure to drain and squeeze out all excess moisture from the greens before proceeding with the recipe.
Once all components of your Broccoli Rabe & Lemon Pesto are prepped…
- Place the broccoli rabe and basil leaves in the bowl of a food processor.
- Add the cheese, lemon zest and lemon juice.
- Pulse until contents are finely chopped and blended.
- While the machine is running, add the olive oil in a slow steady stream.
- Continue to pulse until desired consistency is achieved.
- Give it a taste and add salt & pepper as needed.
- If using red pepper flakes, add the desired amount.
- Pulse again to blend.
What are some ways to enjoy this Broccoli Rabe & Lemon Pesto?
- Add a generous dollop to a bowl of hearty minestrone. It will brighten the taste of the vegetables.
- Offer some with your fresh-from-the-oven Broccoli Rabe, Potato & Rosemary Pizza.
- Tossed with hot pasta, its flavor will shine.
- Can you just imagine how great this would be when added to our Grilled Veggie Cheese Board?
- Imagine this on a tomato-and-mozzarella sandwich.
- Add some to our Italian Pork Burgers with Broccoli Rabe – next level flavor boost.
- Use it to make a delicious vinaigrette by combining two tablespoons pesto with a half cup wine vinegar and a cup of extra-virgin olive oil – adjust to suit your taste.
- This prepared pesto will keep well in the fridge for up to a week.
It also will freeze well. Divide into small portions and remove from the freezer as you need it.
broccoli rabe & lemon pesto
Bright and assertive - delicious when paired with pasta, pizza and cheese.
Ingredients
- 4 packed cups raw trimmed broccoli rabe, tough stems discarded (4 ounces)
- 2 packed cups fresh basil leaves (1.5 ounces)
- 5 ounces Parmigiana Reggiano Cheese, cut into cubes
- 2 teaspoons fresh lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- salt & freshly ground black pepper, to taste
- red pepper flakes, to taste (optional)
Instructions
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Wash and trim the broccoli rabe. Discard the tough stems and roughly chop.
-
Place the broccoli rabe and basil leaves in the bowl of a food processor. Add the cheese, lemon zest and lemon juice. Pulse until contents are finely chopped and blended.
While the machine is running, add the olive oil in a slow steady stream. Continue to pulse until desired consistency is achieved.
-
Give it a taste and add salt & pepper as needed. If using red pepper flakes, add the desired amount. Pulse again to blend.
Prepared pesto will keep well in the fridge for up to a week.
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Love broccoli rabe?
