Wine Bitten

California Spicy Broccoli Rabe Pesto Bruschetta​


  • 1/4 cup pine nuts, toasted
  • ​1/4 cup Pepitas
  • ½ bunch broccoli rabe leaves
  • 1 garlic clove
  • ½ roasted Pasilla Chili, skin and seeds removed
  • ½-1 roasted jalapeno Chili, skin and seeds removed (depends
  • on desired heat)
  • 1 bunch flat leave parsley
  • @1/4 cup olive oil
  • Zest of 1 lemon
  • ½  cup grated PepperoncinoAsiago Cheese
  • Salt & Pepper to taste
  • Toasted bread (ciabatta, sour dough, etc.)

Serve with Pinot Noir, Grenache, Nebbiolo


  1. Toast pine nuts

  2. Pour boiling water to cover broccoli rabe leaves, let wilt/cook for a couple of minutes, pour off hot water, rinse in cold to cool, then squeeze dry and roughly chop

  3. Use your food processor to coarsely chop your pine nuts, pepitas, and garlic

  4. Add broccoli rabe and chop together

  5. Add oil into processor thru tube, until desired consistency

  6. Add lemon zest & cheese thru tube, pulse briefly

  7. Salt & Pepper to taste

  8. Brush olive oil over top of bread, then toast on the grill, flipping briefly.

  9. Top bite sized pieces of bread with Pesto