This is a pesto bursting with flavor, but it’s still quite versatile.
It would be delicious with whole wheat pasta, as a spread, or as a dip with homemade pita chips (my friend Leah makes the best ones!).
And because it is parmesan-free, you can easily freeze any leftovers for future use.
You’ll need:
- 3 red peppers
- 1 lb broccoli rabe, trimmed
- 1 cup shelled fresh peas
- about 1/2 cup olive oil
- 4 cloves garlic
- salt, pepper
- 2 T chili oil, optional
1. Roast peppers in the oven at 400F or grill them on the grill, until blistered and blackened. Quarter peppers once roasted and cooled.
2. Bring a pot of salted water to boil. Blanch the broccoli rabe and the peas. Drain well.
3. In a blender or food processor, combine peppers, broccoli rabe, peas, garlic, and olive oil (add about half of it at first, then the rest once greens have been minced). Season with a good pinch of salt and freshly ground pepper. Add a couple of tablespoons of chili oil and give the pesto another whirl in the blender to combine.
Forget the average green pesto, this one is bursting with flavour 😀
It looks wonderful my friend!
Cheers
Choc Chip Uru
Thank you very much!
how delicious.. I love all kinds of pestos.. c
Thank you, C! x
I would never have thought to use broccoli rabe in pesto…great idea.
Thanks, Karen, I love it – check out the more classic recipe here: http://saffronandhoney.com/2012/02/26/broccoli-rabe-pesto/.
Thanks…I must have missed that post.
No problem, enjoy:).
Such a colorful pesto.
Thanks, it really is, isn’t it? Nice and bright.
Love this! I’m all for the use of versatile vegetables for other dishes which we might not usually combine them for. Red pepper is something I love to roast off and use but I’d never think to combine them with broccoli rabe or peas, all at once! Inspired.
Thank you! I agree, I think some veg – like broccoli rabe/rapini – is much more versatile than people may think.
Sounds wonderful, especially with Leah’s pita chips! But tell me about freezing parmesan?
You can freeze it with parmesan. But cheese doesn’t freeze well generally, and it changes the texture of the pesto a bit (I think).
I’ve been wondering about cheese and freezing since coming here (to Sri Lanka) where cheese is routinely frozen in the supermarkets, even, and it’s never right! I’m glad it isn’t just me who thinks so. Thanks for the validation:)
Sure thing, happy to help!
🙂
Love the color. I bet I’d love the flavor just as much.
Thanks! I think you would!
Love the chili oil addition! I look for ways to add it, so this is great! Add in the four cloves of garlic and wow! 🙂 Good recipe and I’m thrilled to see it can be frozen! Debra
Thanks so much! I’m glad you enjoyed it.
I love these ingredients 🙂
Me too, Tandy!