Leanne Wei

Radish sandwich with broccoli rabe pesto

The next two posts that are about to come are way overdue.  Remember that time I said that I bought enough broccoli rabe to feed myself for a week?  Well, I made some broccoli rabe pesto in the process and ate it with everything I made for the rest of the week... Like this radish sandwich!  The refreshing taste and crunchiness of the radish balances perfectly with the smoothness and the richness of the pesto.  So simple and delicious for a light lunch or easy afternoon snack! 


For the pesto

  1. Wash the broccoli rabe and de-stem the leaves (save stems to for sautée)
  2. In a food processor, blend 2 cups broccoli rabe with garlic, pine nuts and half of the olive oil until roughly blended.  
  3. Slowly add the remaining olive oil to the mixture with the food processor running and puree until smooth. 
  4. Store pesto in mason jar. 

For the sandwich

On a slice of toasted multigrain bread, spread 1 tsp of broccoli rabe pesto and top with sliced radish. 


For the pesto (makes 16 oz mason jar)

  • 2-3 cups broccoli rabe leaves (remove stems)
  • 4 cloves of garlic 
  • 1/3 cup pine nuts
  • 2/3 cup olive oil 
  • salt and pepper

For the sandwich

1 slice of multigrain toast
1 tsp of broccoli rabe pesto
1 radish (sliced)