I just came back from the local market and got a huge stack of freshly picked, local rapini. I'm really excited to do something with it that I've never done before! And first thing that came to memory was a dish I had in Miami at Sardinia. It was "Orecchiette with wild board sausage and rapini pesto". It was delicious and I am going to attempt to replicate it! I remember the pesto was very rustic (ie. pine nuts were left whole, rapini was not fully blended).
Has anyone made a rapini pesto before? I'm wondering if I should make it like basil pesto, or perhaps cook the rapini first? Any thoughts?