TasteSpotting may just be my favorite food site at the moment. My triathlon teammate Debra turned me on to it a few weeks ago, and now I’m hooked like a prized marlin.

The site’s rather brilliant — a collection of the best recipes from the blogosphere, arranged as large thumbnails of exquisitely beautiful food images.  The images alone are worth visiting the site. Total food porn.

And the recipes are mouth-watering. Each day I clip a few more into Evernote. This recipe for broccoli rabe pesto from Fab Frugal Food caught my eye because I love broccoli rabe, and I love pesto, but never thought to put the two together.

1/2 lb roughly chopped broccoli rabe
2 cloves garlic
1/2 cup pine nuts
2 tbsp parsley
2 tbsp balsamic vinegar
salt and pepper to taste
pinch red pepper flakes
1/4 cup parmesan cheese
3/4 cup olive oil, or as needed

The broccoli rabe gets dumped into a pot of salted boiling water for five minutes. Drain, then blend it with the rest of the ingredients (I added red pepper flakes and parmesan cheese to the recipe), slowly pouring in the oil until the pesto reaches the desired consistency.

Serve over pasta, in this case, farfalle.

The broccoli rabe becomes surprisingly mild — any bitterness is leached out during the boiling — making this pesto more subtle than a traditional basil pesto.  The flavors aren’t as big, but it’s a nice change of pace, and I love being able to incorporate one of my favorite vegetables.

Glad I found the recipe on Tastespotting. The site truly rocks.  I’m obsessed with it, and I think you will be too.