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
Steps:
Toast pine nuts
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
Use your food processor to coarsely chop your pine nuts, pepitas, and garlic
Add broccoli rabe and chop together
Add oil into processor thru tube, until desired consistency
Add lemon zest & cheese thru tube, pulse briefly
Salt & Pepper to taste
Brush olive oil over top of bread, then toast on the grill, flipping briefly.