Broccoli Rabe Pesto … Pasta

Our neighbor is a huge NIU football fan.  Both he and his wife went there, his daughter goes there now.  The only problem is that some games are on some weird sports channels, and as Tony is a lover of all sports (except basketball and hockey – those are two sports we never watch.)

As luck would have it, we did get the channel and the game was set for 11:00 on Saturday morning.  He brought over bagels – he told me he was going to bring them over so I held out with just coffee until he got here.

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Just a plain bagel with light cream cheese.  I love the little blisters from the toaster oven.  Carb heaven. Open-mouthed smile

I thought that the guys would have a lunch appetite by the third or fourth quarter, but they ended up being just fine.  No worries, that just means more chili for me this week!

So far every Suzie recipe I’ve tried has been amazeballs.  I am making her lasagna soup for the third time this week for heavens sake!  Go click on the link to that soup – make it this week, you’ll thank me later.  Okay, you’re back?  Let’s talk about her chili.  Her “award winning” chili.   I did make a few teeny tiny adjustments below, but you can see her whole recipe and directions here.


1 1/2 lb. ground sirloin
10 oz. chorizo (winning)
1 T. red wine vinegar
1 t. cumin
1 T. worchestershire sauce
1/2 t. oregano
1 T. paprika
2 T. ground black pepper
1 T. kosher salt
1 T. hot sauce (left out because Tony can’t stand the hot stuff!)
1/4 c. chili powder
1 T. dried minced onion (no fucking way)
1 T. minced garlic
few shakes of sage
4 pieces of bacon
few shakes of dried cilantro
1/2 can of Bush’s medium chili beans (I used the whole can)
1 T. syrup or agave nectar (I left this out too)
1 (15 oz.) can of tomato sauce
4 c. beef broth (I reduced to 3 cups)
dash of red pepper flakes

I also added one can of drained black beans and one can of canelli beans.  Before I added the two additional cans of beans the chili was really soupy – but after I cooked it down for 2 hours on Friday night, and another 2 hours on low Saturday morning, it turned out amazing.  Even Tony loved it!!  It had just enough heat level for him with the chili powder.   I, of course, added some Tabasco to my bowl. Open-mouthed smile  Thanks again for another great recipe Suzie!

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When I was cleaning out my refrigerator and freezer this weekend, I realized I never did anything with the broccoli rabe I bought last week.  It’s also known as rapini, which is why I’ve had trouble finding it – didn’t know it was the same thing!

The reason I bought it was because on a Food Network show (can’t remember which one), they went to an open market in Philadelphia and one of the vendors sold a roasted pork and broccoli rabe sandwich with provolone cheese.  It sounded amazing.

I ended up blanching it in batches – only needs to cook for about 2-3 minutes, then put it in an ice bath to stop the cooking – you still want the bright green color.  I ended up using half of the big bunch in my SIL’s lunches this week – I sauteed some with some cooked brown rice, and sauteed another serving in a little bit of olive oil and crushed red pepper.

I decided to make a pesto with the rest.  Seriously I shunned pesto for YEARS because of the color.  I just turned my nose up to it and thought I’d never even like it so why try.  So many wasted years!

Broccoli Rabe Pesto

  • makes 12 rounded tablespoons – each heaping tablespoon is 78 calories, 7 fat, 1.6 carbs, .8 fiber and 2.1 protein


  • 8 ounces blanched broccoli rabe
  • 20 basil leaves
  • 6 tablespoons grated parmesan
  • 1 tablespoon minced garlic
  • 1/4 cup slivered almonds
  • 1 teaspoon lemon juice
  • 1/3 cup olive oil
  • salt and pepper to taste

Put everything but the olive oil, salt and pepper in a food processor.  Pulse a few times, then turn the processor on and drizzle in the olive oil, you may have to scrape down the sides a couple of times.  Season with salt and pepper.

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I ended up trimming the bottom one inch of the broccoli rabe – not sure if you can eat that part?   Then added everything else – fresh basil smells amazeballs.  And please ignore all the shit on my counter – that’s how I rollz.

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Look at how bright and fresh that looks!

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I decided to toss some of the pesto in my pasta.  I cooked up 4 ounces of fettucine for Tony and me.  In a small skillet, I cut up about 3 ounces of leftover steak from Friday night, just enough to warm it up and get a sear on it.

Then tossed the pasta and the steak with 2 tablespoons of the pesto.

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This was so good – slightly bitter from the broccoli rabe, but a great balance with the garlic and Parmesan cheese.  Mom, I think you would like this!

And because I was a football widow yesterday, I accomplished something that I’ve been trying to do for months . . . get rid of some kitchen cabinets that have been in my basement for . . . five years!  Quick story – our neighbors redid their kitchen – they took down some Merillat cabinets and wanted to know if we wanted them – our kitchen is old.  Really old.  So we took them, proceeded to put them in our basement and there they have remained for five years.

You see, it’s the quintessential domino effect – if we would have put these cabinets in our kitchen, then we’d need new counters, floors, appliances, etc.  So I put them on – and after a couple months of no-shows, a couple picked them up today!  So while I had no “technical” workout yesterday, you better believe I was busy moving the cabinets to our back basement door – and then I had to help the couple because it was obvious the woman was the director and her husband was the muscles.  Now I have a basement floor!  Not sure what we are going to do with it, but its nice to have that space opened up again.

So I got 75% of what I wanted accomplished this weekend – I’ll take it.  My computer and back room are next on the list – that might be tackled tonight since its Monday night football. Open-mouthed smile  And another NSV?  I did all the laundry, folded it, and put it away!  I am the queen of having piles of clean clothes in the basement.  Hannah, you’d be proud!

I am off for a 30 minute walk before work –  I want this to be my new goal this week, and now that work won’t be so busy, my lunch time workouts are back.  I am about 95% back to normal from my bronchitis – so happy about that!

I did walk/jog for 55 minutes on Saturday – I posted this on facebook – this is my new mantra!  Um, it might take a while! Open-mouthed smile

run til I don't jiggle

Weekly WI time – last week I was 172.8:

My hope is that with more workouts this week, that loss will be bigger next week. 😀

Check out these amazeball eats!

Anyone make anything new this weekend?  Make it a great day!

32 thoughts on “Broccoli Rabe Pesto … Pasta

  1. The pesto looks delicious! I am kinda over basil pesto after years of summers making/eating it, always love a new variety. Sounds like a productive weekend, wish I could say the same. Happy Monday.

  2. I love pesto and am sad that my fresh basil plant is done. Now I’ll have to buy basil at the grocery store to make it as I can’t abide the pre-made store stuff. I’m also a HUGE fan of paleOMG’s sundried tomato-walnut pesto. That stuff is so good I could eat it with a spoon!

  3. mmm…pesto. We made steak and potato salad. Our friends couldn’t make it. We have a LOT of leftover steak!!

    Leftover steak ideas??

    • Steak hash: microwave three small potatoes. Let cool, then dice. Dice up the steak. Add olive oil to a pan – add potatoes to brown. Add any veggies you have on hand like peppers or zucchini, add 2 eggs and just before the eggs are cooked, toss in the steak to warm.

      Beef and cheddar quesadillas.

      Steak sandwiches with carmalized onions (ew)

      Beef stroganoff: melt 1 tablespoon of butter and saute 1 cup of sliced mushrooms, add 1 tablespoon of flour, cook for 1 minute. Add 1 cup of beef broth slowly, while stirring until thick. Stir in 1/4 cup of sour cream, slice steak and toss that in the sauce – serve over cooked noodles.

      Steak tacos.

      Stir fry.

      Steak mac n cheese.

      Just a few ideas off the top of my head – hope that helps Marcia! 😀

  4. I love that you made pesto out of the broccoli rabe….very nice!

    Have a great day, Biz!

  5. I saw that episode with the pork broccoli rabe sandwich – maybe Diners, Drive ins and Dives? Looked delicious.

  6. I could eat pesto every day…your altered pesto looks so vibrant!

  7. Love pesto!! HaHa the “Gonna run ’til I don’t jiggle” cracked me up. I really needed that laugh today!

  8. What a creative pesto recipe. Looks delicious. Ha love the quote! I’m still waiting for my bat wings (aka the underarms) to stop their jiggling. My current running pants help keep the lower half from doing the jiggle. I often wonder if I will ever stop jiggling. Congratulations on the loss. Slow and steady… Hope you are having a great Monday.

  9. Roz@weightingfor50

    You are one creative woman Vat. I’d never have thought to make pesto out of anything but a herb! Yay on the scale going down. Little losses add up to big loss over time. (wow…someone took her profound pill this morning! 🙂 ) Have a great Monday.

  10. I can’t believe you don’t watch Hockey being near Chicago! I grew up on Penguins hockey and still love it, although who knows if there is even going to be a season this year.

    Good job on cleaning out some clutter, sounds like BIG clutter too 🙂 Have a wonderful week.

  11. I knew you would find a place for that left over steak! Ha, love it when you make your comments on the side of a recipe, cracks me up!
    I hear you on clutter, altho now that I’m retired I have no excuses, but it sure can get away from me quickly! 🙂 Have a great week!

  12. the fact that you say amazeballs makes me like you all the more, haha! thanks for the shoutout! the chili you made looks equally incrediballs. 🙂

  13. Aww…thanks Biz for the two shout outs!! It makes me happy when people try a recipe of mine and really like it! My son told his wife he won’t eat any other chili unless it’s his Mom’s recipe…lol! That pesto looks really good. I love pesto and I’m funny about green stuff too. I wanted to make your onion rings this past weekend but, my back went out again. I didn’t even go to work today because it’s so out of place. It IS on my list for this week though, can’t wait to try them. Thankfully, onions can sit on the counter for a few days 🙂

    • Rats, sorry about your back! And guess what I am about to do now? Make my THIRD pot of your lasagna soup, except this time I am going to use orachette pasta, I think it will be easier to eat than the lasagna noodles, I’ll let you know how it turns out!

      • Good idea Biz! I’m thinking I’ll make a pot this next weekend. It’s sooo chilly here. And if my husband says just how chilly each morning, I’m going to strangle him…lol! 😉

  14. I love broccoli raab too – so tasty! Love the idea of using it in pesto…I really like pesto but the all-basil kinds can really end up being expensive to make. Love this alternative, especially tossed with steak and pasta!

    I’m on a laundry day too…we have really let it pile up!

    • I did discover that if you hit up farmers markets just as they are closing, you get some really good deals – I got a gallon size of thai basil for just $2!

  15. I am all for a thicker chili! I don’t like it soupy. Flavor combo sounds good. What a fun broccoli rabe recipe! Nom Nom

  16. That pasta looks amazing. You should open a restaurant!

  17. yay for good chili! I tried it too and we loved it. I actually posted it before Miss Suze finally started her blog! I think I will be like you and add more beans next time b/c unlike her hubs, we love the beans. 🙂 Your pesto idea was so cool! But that sandwich…wow, that does sound good. Great job on the loss!! I haven’t weighed myself in a while, I better get on that b/c it does help me stay on track.

  18. […] I got back to the office and heated up my chili – with some tortilla chips on the side.  Lunch comes in at 456 calories, 20 fat, 49 carbs, […]

  19. I’m glad to hear that you’ve finally joined Team Pesto! Stuff is so good 🙂

  20. Going to have to give this pesto a try. Such an easy way to get more veggies into my diet.

  21. […] the time I got back to the office I was hangry!  Thankfully I froze the rest of Suzie’s chorizo chili for lunch – I had an ounce of unphotographed tortilla chips for dipping – just as good as when […]

  22. […] He was fine with it.  I actually wasn’t in the mood for soup, so I had a sammie and some jalapeno chipins.  This jalapeno cheddar bread is sold for $1.29 a loaf at my store – I cut off a 3 oz. portion, then pulled out enough of the inside bread to make it 2 ounces.  On the inside?  Deli roast beef, a slice of mozzarella, and a teaspoon of my broccoli rabe pesto. […]

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