Do you ever get sick and tired of the taste of your own recipes?  Some days, I feel like all of my meals taste the same, even if I change most of the ingredients.  When I fall into this kind of cooking funk, I call up my childhood friend, Kate, for inspiration. I know that Kate will have a delicious recipe for me that can be modified to fit my diet, even on its strictest days.  She also has an amazing knack for creating meals that my children find just as delicious as I do.  This recipe is no exception and will become a staple in your house, as it is in mine.

Today, I want to introduce you to a versatile, easy-to-make sauce:  broccoli rabe pesto.  In the summer, we generally turn to herbs like basil and parsley for pesto, but this time of year, let’s work with a cold weather green like broccoli rabe.

Broccoli rabe is known to be a little bitter, however, blanching it takes away the bitterness and makes it perfect for blending into a tasty pesto.

Traditionally, pignoli nuts (and sometimes walnuts) appear in pesto recipes. This recipe, however, is nut free.  Feel free to experiment and make this recipe your own!  Throw a handful of toasted nuts into the food processor along with the rest of the ingredients.

This pesto can also be used as a condiment on sandwiches, a marinade for fish and poultry, or a sauce to toss with pasta.  While Kate’s original recipe was made with cheese and wheat pasta, we were able to modify it so that it was both gluten and dairy free.

Enjoy!

Broccoli Rabe Pesto

1 large bunch of broccoli rabe (stems removed)

3 cloves of garlic, crushed

¼ cup of olive oil

Salt

Pepper

1 lb of cooked pasta of your choice

Cook broccoli rabe in a large pot of salted boiling water for 3-5 minutes – until just tender.  Drain and rinse with cold water to stop cooking.  Pat dry with a towel/paper towel.  Add broccoli rabe to the bowl of a food processor, add crushed garlic, olive oil and salt and pepper.  Pulse until emulsified.

If you would like to add cheese, feel free to mix in ¼ cup of parmigiano reggiano cheese after the mixture has been pureed.

Serve over pasta — or any other way you would like!

Yields 1 healthy cup of pesto (enough to top approximately a pound and a half of pasta)