Broccoli Rabe-Chipotle Pesto

Serves

2 cups

Prep Time

10 minutes

Cook Time

3 minutes

Print

Skirt steak marinade, drizzle over omelets, dip fajitas, the possibilities are limitless! This version of a typically Italian sauce is made from blanched broccoli rabe and our smokey Chipotle Olive Oil, giving this pesto a chimichurri-like feel! Recipe By Taylor MacDougall

Products used: Chipotle Olive Oil, Smoked Applewood Sea Salt

Ingredients

1 bunch Broccoli Rabe, trimmed
¼ cup Hazelnuts, toasted
½ cup Asiago Cheese, grated
3 cloves Garlic
¼ tsp SOOC Smoked Applewood Sea Salt
1 Tbsp Lemon juice
½ cup SOOC Chipotle Olive Oil

Directions

Bring a medium pot of salted water to a boil. Drop in broccoli rabe and blanch for 3 minutes, then remove from the water with a slotted spoon. Set on paper towels to dry and let cool.

Using a food processor or blender, grind the hazelnuts. Add the dried broccoli rabe, asiago, garlic, Smoked Applewood Sea Salt, lemon juice, and blend. Slowly pour in the Chipotle Olive Oil while blending until smooth.

Store in an airtight container and refrigerate up to 4 days or freeze for up to 6 months!