Food and Wine Magazine
Ingredients:
1 cup raw, shelled pistachios, toasted (in a pan or in a 350 oven for 10 mins)
1 pound broccoli rabe, thick stems discarded
2 cloves garlic
2 cups flat leaf parsley
3/4 cup extra virgin olive oil
1 cup romano cheese
salt and pepper to taste
Directions:
Bring a large pot of water to a boil Season generously with salt. Add broccoli rabe and boil until crisp tender 3-4 mins. Transfer to an ice bath and then squeeze dry. Coarsely chop.
In a food processor pulse pistachios and garlic until coarsely chopped. Add parsley and broccoli rabe and pulse until finely chopped. Slowly drizzle in olive oil while running the food processor until well incorporated. Stir in the cheese, salt and pepper.
Spread on toasted bread.
