Quick and Easy Pesto, Hold the Basil

Sometimes when we're in Canada we're so overwhelmed by the 99 cent broccoli rabe (rapini) in the supermarket that we go a little overboard, buying way more than can possibly be eaten in one sitting... But when a sad little bunch sells for $3.99 in New York, who can resist?

So it was that we ended up with a container of frozen rapini which had been boiled and set aside. There's no problem with just defrosting this and having it for dinner with some crusty bread, but yesterday I was feeling adventurous.

I quickly defrosted the greens and then put them in the food processor with a handful of walnuts, chopped garlic, basil, olive oil and parmesan. Blitz, and voila! A creamy, delicious rapini pesto. I think it could have used a shade of something sour or acidic, and maybe a bit of spice, but it was terrific nonetheless, if I may say so myself.