A versatile, delicate and smooth tasting adaptation of the Italian classic.
Makes about 2 cups [500 ml]
1 head rapini (or broccolini), florets and stems separated, stems coarsely chopped
1 garlic clove, coarsely chopped
½ cup [125 ml] pecans, slightly roasted
½ tsp [1.25 ml] ground chili pepper
½ cup [125 ml] extra-virgin olive oil
Freshly ground black pepper
Bring a large pot of salted water to a boil. Blanch the stems for 45 seconds, then add the florets and boil for 20 seconds more. Drain and rinse under cold water to stop the cooking. Dry well using paper towels.
In the bowl of a food processor, put blanched rapini, garlic, pecans and ground chili pepper. Add a pinch of salt and pepper. Pulse until everything is evenly coarsely chopped, using a spatula to scrape the sides of the bowl once in a while. With the processor running, pour the olive oil slowly to create an emulsified pesto. You may not need to add all the olive oil – stop when the consistency is right for you. The pesto is at its best when it’s still a bit coarse, not too smooth.
To serve, spread on white fish fillets before baking in the oven or en papillote; mix with fresh tortellini, ravioli or other short pasta; or spread on grilled bread for a simple happy hour snack.
Recipe Credit: Josée Di Stasio, Pasta Et Cetera