1 bunch Broccoli Rabe, trimmed
¼ cup Hazelnuts, toasted
½ cup Asiago Cheese, grated
3 cloves Garlic
¼ tsp SOOC Smoked Applewood Sea Salt
1 Tbsp Lemon juice
½ cup SOOC Chipotle Olive Oil
Bring a medium pot of salted water to a boil. Drop in broccoli rabe and blanch for 3 minutes, then remove from the water with a slotted spoon. Set on paper towels to dry and let cool.
Using a food processor or blender, grind the hazelnuts. Add the dried broccoli rabe, asiago, garlic, Smoked Applewood Sea Salt, lemon juice, and blend. Slowly pour in the Chipotle Olive Oil while blending until smooth.
Store in an airtight container and refrigerate up to 4 days or freeze for up to 6 months!