Pumpkin Seed & Broccoli Rabe Pesto

A simple, yet flavorful pesto that can be used as a condiment for pasta, pizza, or grilled vegetables. The broccoli rabe adds a slightly bitter flavor, while the pumpkin seeds add a nutty crunch. The Parmesan cheese adds a touch of richness, and the olive oil helps to emulsify the pesto and make it smooth and creamy.

I first developed this recipe back in 2015, when I was looking for a way to use up some leftover broccoli rabe. I had never made pesto with broccoli rabe before, but I was intrigued by the idea of its slightly bitter flavor paired with the nutty flavor of pumpkin seeds. I experimented with different ratios of broccoli rabe to pumpkin seeds, and I finally settled on a 1:1 ratio. I also added a bit of garlic and Parmesan cheese to the pesto, which helped to round out the flavors and give it a more complex flavor profile.

Prep time: 10 | Cook time: 5 | Serves: 4

Ingredients

• 1 bunch broccoli rabe, chopped
• 1/2 cup pumpkin seeds
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the broccoli rabe and sauté until wilted, about 5 minutes.
3. Add the pumpkin seeds and garlic and sauté for 1 minute more.
4. Remove from heat and let cool slightly.
5. Transfer the broccoli rabe mixture to a food processor and add the Parmesan cheese, salt, and pepper.
6. Puree until smooth.
7. Transfer the pesto to a jar and store in the refrigerator for up to 5 days.

Why It Works

• The broccoli rabe adds a slightly bitter flavor to the pesto, which helps to balance out the sweetness of the pumpkin seeds and the richness of the Parmesan cheese.
• The pumpkin seeds add a nutty crunch to the pesto, which gives it a nice textural contrast.
• The Parmesan cheese adds a touch of richness and depth of flavor to the pesto.
• The olive oil helps to emulsify the pesto and make it smooth and creamy.