Leanne Wei

Sautéed broccoli rabe with garlic & pesto

Broccoli rabe are delicious and make a fantastic side dish sautéed on its own, but this pesto really helps to add an extra kick, especially if you enjoy bold (garlicky) flavours! 


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 sautée

  1. Add 2-3 cloves of freshly chopped garlic to a heated wok or large frying pan with 1 tbsp of olive oil. 
  2. Sautee for 1 minute until frangrant on high heat and add 2 cups of coursely chopped broccoli rabe and cook for 2-3 minutes. 
  3. Transfer to a plate and enjoy with pesto.


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 sautée

  • 2 cups broccoli rabe (coursely chopped with stems)
  • 2-3 cloves of garlic 
  • 1 tbsp olive oil