You Will Need:
Olive oil
8-10 stems broccoli rabe – any stalks that are too stiff removed
6-8 radishes, cut into bite size pieces (quarters for large ones, halves for medium ones)
1 1/2 cups fresh green beans, ends trimmed
Edible flowers such as calendulas, pansies or violets (You might find some in the store with the herbs!) (these are totally optional!)
For the pesto:
The radish tops from your radishes above (approx 1 cup)
1/2 cup loosely packed basil leaves
1/4 cup loosely packed mint
2 Tbsp. best quality olive oil
1/4 cup pumpkin seeds
1/4 cup grated Parmesan
2 tsp. lemon juice
1/2 tsp. kosher salt

Instructions:
Start by preparing the pesto – combine all ingredients in a food processor, mixing until they form a thick paste. Add more olive oil if needed or preferred.
Before sautéing, prep the broccoli rabe: Boil a pot of water and blanch the broccoli rabe in boiling water for 90 seconds. Remove to an ice bath and allow to cool. Drain.
Heat 1 Tbsp. oil in a large skillet, then sauté the broccoli rabe, radishes and green beans until they start to blister and brown a little. Turn down the heat and toss with a very generous amount of pesto – you’ll likely use 2/3 of what you make.
Plate and garnish with edible flowers.

See Recipe in pdxfoodlove.com