Broccoli rabe is one of my favorite winter vegetables, and strangely enough, the only child in my family who likes it sautéed with olive oil and garlic is my three year old son. But to get the others to eat it, I simply make a pesto version and serve with pasta. - Chef Fortunato Nicotra, Felidia
1 bunch broccoli rabe (cooked)
1/2 cup almonds (toasted)
1 1/2 cloves garlic
1/2 cup parmigiano (grated)
2 to 3 cups extra virgin olive oil (good quality)
Put all ingredients (except olive oil) in the blender. Blend while slowly adding the olive oil to the desired consistency.