Broccoli Rabe Pesto Bruschetta

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1 cup raw, shelled pistachios (5 ounces)

1 pound broccoli rabe, thick stems discarded

2 garlic cloves

2 cups flat-leaf parsley leaves

3/4 cup extra-virgin olive oil

1 cup freshly grated Pecorino Romano cheese

Kosher salt and freshly ground pepper

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