Dinner tonight was quite monochromatical, I must say. It was my first attempt at making broccoli rabe (rapini), and my first go at pesto made from parsley, rather than basil. I made pesto from spinach (and basil-infused olive oil) in January, but parsley was a first for me.
With parsley pesto, the one thing I should say is, if you’re going to try it out, you should probably like parsley. I mean really like parsley. The flavor is very bright and green, and peppery. I think it could have benefited from some lemon zest, probably, and frankly I felt that the extra-virgin olive oil contrasted too much with the flavor of the parsley.
Parlsey Pesto (makes about 1 cup)
- 1 bunch Italian (flat-leaf) parsley
- 2-4 garlic cloves
- 1/2 c. finely grated Parmesan cheese
- 1/4 c. toasted pine nuts, optional
- 1/2 – 1 c. olive oil
- Pulse parsley and garlic in a food processor until finely chopped.
- Add Parmesan cheese and pine nuts and pulse several more times to combine.
- With food processor running, slowly drizzle olive oil into the mixture until it becomes the consistency you want.
Garlicky Rapini (2 servings)
- 1 lb (or 2 small bunches) broccoli rabe
- 1 tbsp. olive oil
- 2-4 cloves garlic, finely minced
- 1 large shallot, finely minced
- Bring a large pot of water to a boil, salt liberally, and cook rapini for 5 minutes, until bright green and slightly tender.
- Meanwhile, heat olive oil in a pan. Saute garlic and shallot in the oil.
- Drain rapini and shake of excess water, then add to pan with garlic and shallot. Cook a further 10-15 minutes, letting rapini sit in the pan 2-3 minutes before tossing to brown and get crisp.