Posts tagged greens

Parsley Pesto and Garlicky Rapini

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


  1. Pulse parsley and garlic in a food processor until finely chopped.
  2. Add Parmesan cheese and pine nuts and pulse several more times to combine.
  3. 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


  1. Bring a large pot of water to a boil, salt liberally, and cook rapini for 5 minutes, until bright green and slightly tender.
  2. Meanwhile, heat olive oil in a pan.  Saute garlic and shallot in the oil.
  3. 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.


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