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Using large rapini leaves for pesto

Posted by jennieboyer 8 (My Page) on
Fri, Jan 18, 13 at 7:27

All - I am going to make some mixed-green pesto this weekend with arugula, spinach, etc. I also have some brocoli rapini that is at the harvesting stage. In addition to the shoots I will eat, these plants have huge leaves around the exterior of the plant. If I put these into the pesto, will that work or will it be too bitter? I've not had rapini before, so not sure if there is any use for the outer leaves. I'm thinking if I mix them with the other greens and use garlic, cheese, etc. the bitterness will be cut enough. Thoughts?

Follow-Up Postings:

RE: Using large rapini leaves for pesto

Well technically it wouldn't be pesto of course, just a "mixed-greens sauce" of sorts but I'd have to agree with you that the rapini leaves are going to be quite bitter. Try steaming a few of them to taste first and you'll see what I mean.


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