Broccoli Rabe Pesto
By Scott Conant
Images
Serves
Makes 3 cups (720 ml)
Ingredients
Broccoli Rabe Pesto
Pickled Fresno Chiles
- 1 bunch broccoli rabe, roughly chopped
- 2 cloves garlic, whole and unpeeled
- 2/3 cup (150 ml) extra-virgin olive oil
- 5 tablespoons (30 g) grated Parmigiano-Reggiano cheese
- 4 tablespoons (60 g) chopped Pickled Fresno Chiles, plus 1⁄4 cup (60 ml) of the pickling liquid
- Kosher salt
Pickled Fresno Chiles
- 2 cups sliced Fresno chiles, with seeds
- 1 cup (240 ml) white wine vinegar
- 3⁄4 cup (150 g) sugar
- 1 tablespoon kosher salt
- 1 teaspoon coriander seeds, toasted and crushed
- 1 teaspoon crushed red pepper
Procedure
Broccoli Rabe Pesto: In a food processor, combine the broccoli rabe with the garlic and olive oil and pulse until the rabe is coarsely chopped. Remove the mixture from the food processor, place in a bowl, and mix in the cheese, chiles, and pickling liquid. Season with salt to taste and serve immediately, or transfer to an airtight container and refrigerate. The pesto will last for 4 to 5 days, stored in an airtight container in the refrigerator.
Pickled Fresno Chiles: Place the chiles and their seeds in a large airtight container with a tight-fitting lid. In a saucepan, combine 2 cups water (480 ml), the vinegar, sugar, salt, coriander, and red pepper flakes and bring to a boil. Pour the boiling liquid into the container with the chiles and cover. Let the jar cool to room temperature, then place in the fridge overnight, or until completely chilled, before using. The pickled chiles will keep in the fridge for up to 2 months.
© Copyright: Peace, Love, and Pasta; Abrams Books, 2021. All rights reserved.
Pickled Fresno Chiles: Place the chiles and their seeds in a large airtight container with a tight-fitting lid. In a saucepan, combine 2 cups water (480 ml), the vinegar, sugar, salt, coriander, and red pepper flakes and bring to a boil. Pour the boiling liquid into the container with the chiles and cover. Let the jar cool to room temperature, then place in the fridge overnight, or until completely chilled, before using. The pickled chiles will keep in the fridge for up to 2 months.
© Copyright: Peace, Love, and Pasta; Abrams Books, 2021. All rights reserved.
Broccoli Rabe Pesto
By Scott Conant
Serves
Makes 3 cups (720 ml)
Ingredients
Broccoli Rabe Pesto
Pickled Fresno Chiles
- 1 bunch broccoli rabe, roughly chopped
- 2 cloves garlic, whole and unpeeled
- 2/3 cup (150 ml) extra-virgin olive oil
- 5 tablespoons (30 g) grated Parmigiano-Reggiano cheese
- 4 tablespoons (60 g) chopped Pickled Fresno Chiles, plus 1⁄4 cup (60 ml) of the pickling liquid
- Kosher salt
Pickled Fresno Chiles
- 2 cups sliced Fresno chiles, with seeds
- 1 cup (240 ml) white wine vinegar
- 3⁄4 cup (150 g) sugar
- 1 tablespoon kosher salt
- 1 teaspoon coriander seeds, toasted and crushed
- 1 teaspoon crushed red pepper
Procedure
Broccoli Rabe Pesto: In a food processor, combine the broccoli rabe with the garlic and olive oil and pulse until the rabe is coarsely chopped. Remove the mixture from the food processor, place in a bowl, and mix in the cheese, chiles, and pickling liquid. Season with salt to taste and serve immediately, or transfer to an airtight container and refrigerate. The pesto will last for 4 to 5 days, stored in an airtight container in the refrigerator.
Pickled Fresno Chiles: Place the chiles and their seeds in a large airtight container with a tight-fitting lid. In a saucepan, combine 2 cups water (480 ml), the vinegar, sugar, salt, coriander, and red pepper flakes and bring to a boil. Pour the boiling liquid into the container with the chiles and cover. Let the jar cool to room temperature, then place in the fridge overnight, or until completely chilled, before using. The pickled chiles will keep in the fridge for up to 2 months.
© Copyright: Peace, Love, and Pasta; Abrams Books, 2021. All rights reserved.
Pickled Fresno Chiles: Place the chiles and their seeds in a large airtight container with a tight-fitting lid. In a saucepan, combine 2 cups water (480 ml), the vinegar, sugar, salt, coriander, and red pepper flakes and bring to a boil. Pour the boiling liquid into the container with the chiles and cover. Let the jar cool to room temperature, then place in the fridge overnight, or until completely chilled, before using. The pickled chiles will keep in the fridge for up to 2 months.
© Copyright: Peace, Love, and Pasta; Abrams Books, 2021. All rights reserved.