Broccoli rabe pesto, starting seeds & the first lakeside grill of the season

This past week I shot a campaign for Andy Boy’s broccoli rabe. That’s right, an advertising campaign for a vegetable. It’s one of my favorite green vegetables, they are one of the best clients a food photographer could have, and we work hard and have a good time. I came home with bunches of the beautiful stuff, and set to work making broccoli rabe pesto, right from their recipe page. I was going to bring some to our first lakeside cookout of the season, but we ate the batch I made (although there is lots more in the freezer). It’s one step more complicated than traditional basil pesto, because you parboil the rabe, but then you reserve that green water and boil your pasta in it, and I love that.

Back at home, the week was filled with starting spring seeds – rabe seeds! a gift from Barb Fritz, a prop stylist I work with a lot – and flowers for the pollinators. Then we grilled, and found a tadpole at the lake.

broccoli rabe pesto
Ingredients for broccoli rabe pesto
broccoli rabe
The heady smell of fresh rabe (aka rapini) has me dreaming of Italy, and of ancient Rome
broccoli rabe pesto
Blanching rabe; reserved green water for boiling pasta; finished pesto; a pear tree in bud; starting seeds for the garden

bbq at a lake

children look for tadpoles
Finding the first tadpole of the season

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May