Rapini and Almond Pesto
Rapini is assertive. Where basil pesto is sweet and herbal, this version relies on the peppery bite of broccoli rabe to cut through heavy pasta or grilled meats.
The blanching step is non-negotiable.
Boiling the rapini for exactly two minutes mellows the intense bitterness just enough to make it palatable while retaining its bright green color.
- large pot for boiling water
- ice bath bowl
- food processor
- skillet for toasting
What goes in.
- 1 bunchrapini, ends trimmed
- 1/2 cupwhole almonds
- 1 clovegarlic, peeled
- 2/3 cupextra virgin olive oil
- 1/2 cuppecorino romano, grated
- to tastesea salt and black pepper
Preserving the Chlorophyll
Submerging the greens in ice water immediately after boiling locks in the vibrant color and stops the cooking process, preventing a muddy, olive-drab result.
The method.
Toast the almonds
Place almonds in a dry skillet over medium heat. Shake frequently until they smell toasted and turn a shade darker, about 3 minutes. Remove and cool.
Blanch the rapini
Bring a large pot of salted water to a rolling boil. Submerge the rapini and cook for 2 minutes. Remove immediately with tongs and plunge into a bowl filled with ice and water.
Drain and press
Remove the rapini from the ice water and squeeze firmly with your hands or a clean kitchen towel to remove every drop of excess moisture. Excess water makes the pesto thin and runny.
Pulse to combine
Add almonds and garlic to a food processor and pulse until coarsely ground. Add the rapini and pulse until broken down. With the motor running, drizzle in the olive oil until emulsified.
Finish with cheese
Transfer the mixture to a bowl and fold in the grated pecorino. Adjust salt and pepper as needed.
Other turns to take.
Walnut and Lemon
Replace almonds with walnuts and add a teaspoon of fresh lemon zest for extra brightness.
Spicy Version
Add half a fresh red chili or a pinch of crushed red pepper flakes during the processing step.
When it doesn't go to plan.
Use a high-quality pecorino; its saltiness is key to balancing the bitterness of the greens.
Do not over-process the oil, or it may turn bitter; stop as soon as it is emulsified.
If keeping for later, press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation.
The ones that keep coming up.
Can I use a blender instead of a food processor?
Yes, but use a pulse setting. A blender often creates too much heat and can liquefy the sauce into a smooth puree rather than the coarse, rustic texture you want.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe