Broccoli Rabe Pesto Recipe By Wildwood Kitchen

To learn more about this recipe, read the related story, "Pesto Change-o."  

Recipe adapted from Robert Wiedmaier, Wildwood Kitchen, Bethesda, MD

Broccoli Rabe Pesto
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Make a new spin on pesto with broccoli rabe and anchovies.
Prep Time
Cook Time
cups (about 12 servings)
Total time: 1 minute
  • Ice
  • 1 large bunch broccoli rabe, ends trimmed
  • 1 tablespoon plus ¼ teaspoon kosher salt
  • 4 garlic cloves, finely chopped
  • 4 oil-packed anchovies, finely chopped
  • 2 tablespoons capers (preferably salt-packed capers), rinsed
  • 3 vitamin C capsules, opened and emptied (about ½ teaspoon vitamin C crystals)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • 1 cup extra-virgin olive oil
  • ⅛ teaspoon freshly ground black pepper
  1. Fill a large bowl big enough to fit a colander with ice and water. In a large pot of boiling water, add the broccoli rabe and 1 tablespoon salt. Cook until the rabe is bright green and wilted, about 1 minute. Drain in a colander and submerge the colander with the broccoli rabe into the ice water. Once the broccoli rabe is cold to the touch, lift the colander out and transfer the rabe to a paper towel or kitchen towel-lined baking sheet.
  2. To the bowl of a food processor, add the chilled broccoli rabe and pulse for 10 one-second pulses to finely chop. Add the garlic, anchovies, capers and vitamin C and pulse to combine. Add the Dijon and grainy mustards, pulse once, then, with the motor running, pour in the olive oil. Season with the pepper and remaining ¼ teaspoon salt and transfer to an airtight container. Refrigerate or freeze for up to 1 month. Calories per Serving: 174; Sodium: 203mg; Total Carbohydrate: 2g; Fiber: 1g; Fat: 18g
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