By Laura Davis|
May 25, 2021|
3 mins read
Broccoli stems definitely don’t get the love they deserve and are often thrown in the bin or composted without a second thought. However, they are not only perfectly edible, just as nutritious but also sweeter than the florets themselves! In this recipe, the stems are blended with classic plant-based pesto ingredients to get a creamy and flavourful pesto that is so versatile it can be used in a multitude of meals.
Chopping Board, Knife, Measuring Spoons, Scales, Blender
1 Broccoli stem, chopped into 2cm slices
50g Pine nuts
Large bunch of fresh basil (roughly 30g)
2 Garlic cloves
3 tbsp Extra virgin olive oil
Salt and pepper to season
Add all of the ingredients to a blender cup or food processor and pulse until you get your perfect consistency. Blend it a little longer for a smooth consistency or a little less for something that is still a little chunky.
Transfer to an airtight jar or container and store in the fridge for up to 3 days.