Broccoli Stem Pesto
A delicious and eco-friendly pesto made from broccoli stems, garlic, nuts, and Parmesan cheese—perfect for pasta, sandwiches, or dips.
Equipment
- 1 Blender or Food Processor
- 1 Knife (for chopping broccoli stems)
- 1 Small Pan (for toasting nuts)
Ingredients
- 2 cups broccoli stems peeled and chopped
- 1/2 cup fresh basil leaves
- 1/3 cup Parmesan cheese grated
- 1/3 cup nuts pine nuts, almonds, or walnuts
- 2 cloves garlic minced
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the nuts in a small pan over medium heat for 2–3 minutes until fragrant.
- In a blender or food processor, combine the chopped broccoli stems, basil, Parmesan, toasted nuts, and garlic.
- Pulse a few times until the mixture is roughly chopped.
- Slowly add the olive oil while blending until smooth.
- Stir in the lemon juice, salt, and black pepper. Adjust seasoning if needed.
- Use immediately or store in an airtight container in the fridge for up to a week.
Notes
For a dairy-free version, substitute Parmesan with nutritional yeast.
This pesto works great as a pasta sauce, spread on toast, or as a dip for veggies.
This pesto works great as a pasta sauce, spread on toast, or as a dip for veggies.