Broccoli-Rabe Walnut Pesto

Toast 1/2 cup (1.5 dl) of walnuts ~10 mns in an oven at 350 F / 175 C. Cut the thickest part of the stems off a big bunch of broccoli rabe (400 gr / 0.8 ounce), and cook in boiling water for 3 minutes. Drain, cool under cold water. Press out any excess liquid with your hands. Chop the walnuts and broccoli-rabe in a mixer with 2 garlic cloves and some crushed red pepper. Add a bit of olive oil for consistency if it seems needed. Serve as pesto with pasta or just keep a jar in the fridge because the green color will cheer you up.
And if you end up with left-over pasta, make a frittata.