Broccoli Stem Pesto Recipe
Broccoli Stem Pesto, a simple food waste recovery recipe using broccoli stalks and leaves in pesto sauce. Easy, tasty, and so versatile!
Ingredients
- 2 cups broccoli stems chopped (from about 2 broccoli heads)
- 1 cup fresh basil leaves
- ⅓ cup pine nuts or sunflower seeds if nut-free
- 2 whole garlic cloves
- ½ cup extra virgin olive oil
- ½ cup parmesan cheese vegan if dairy-free
- ⅛ teaspoon salt
- ⅛ teaspoon fresh cracked pepper
- Optional: squeeze of fresh lemon juice
Instructions
- Wash and prep broccoli stems: First, wash the broccoli and cut the florets from the stalks (save and roast them!). Remove the hard bottom, usually 1 inch from the bottom of the stem. Cut the broccoli stems into slices and then chop into small pieces. Alternatively you can throw the slices into a food processor and pulse to mince the stems into small pieces that will mix well with the other sauce ingredients.
- Blend ingredients: Add broccoli stems, fresh basil, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
- Add cheese and spices to taste: Next, add cheese (or vegan alternative), salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
- How to serve: Use pesto as a sauce with your favorite pasta, mixed into your favorite vegetable soup, or even as a dip with fresh vegetable crudités.
Notes
- Make it nut-free: Traditional pesto sauce uses pine nuts, but any nut or seeds will be delicious in this pesto. We used sunflower seeds in this recipe (as shown in the accompanying photos) to make this pesto nut-free.
- Make it vegan: Make this pesto recipe vegan by using dairy-free parmesan cheese or nutritional yeast.
- Tools Needed: food processor or blender, knife set, cutting board
- Prep Ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
- Leftovers and Storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
- Nutrition notes: This recipe made as written (with vegan cheese and seeds) is plant-based, gluten-free, and nut-free. It is a good source of vitamin C, plant-based protein, and fiber.
Nutrition
Serving: 1servingCalories: 95kcalCarbohydrates: 1gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 72mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 10mgCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!