The International Culinary School at The Art Institute of Portland

By: David McIntyre and Lisa Weingarten, The International Culinary School at The Art Institute of Portland

Hazelnuts & fennel tops help give this pesto a beautiful texture and rich flavor. Use it the same way you would a classic pesto (we love to spread it on crostini with grilled vegetables & fresh mozzarella, or on top of a piece of grilled halibut). Stored in a sealed jar in the refrigerator, this pesto will last for weeks, or in the freezer for up to a year.

1 pound broccoli rabe
1 cup grated hard cheese (we recommend Redmondo, from Juniper Grove)
½ cup olive oil
¼ cup chopped toasted hazelnuts (skins removed)
4 cloves garlic
¼ cup fennel fronds (leafy-green tops only)
1 teaspoon salt
1 teaspoon lemon juice
pinch black pepper

1) Blanch broccoli rabe in salted, boiling water until just tender, about 2 minutes.

2) Cool under running water, drain, and coarsely chop.

3) Place all ingredients in a blender or food processor and puree until smooth.

Find this online at the Portland Farmers Market website