Broccoli Stem Pesto Recipe
A delicious and sustainable pesto made with broccoli stems, garlic, Parmesan, and nuts. Perfect for pasta, sandwiches, or as a dip!
Equipment
- Food Processor or Blender
- Knife
Ingredients
Main Ingredients
- 1 cup broccoli stems peeled and chopped
- 1/2 cup Parmesan cheese grated
- 1/3 cup nuts such as almonds, walnuts, or pine nuts
- 2 cloves garlic minced
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/2 cup olive oil plus extra if needed
- 1 tbsp lemon juice freshly squeezed
Instructions
- Add the chopped broccoli stems, Parmesan, nuts, garlic, salt, and black pepper to a food processor.
- Pulse until the ingredients are finely chopped.
- While the food processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
- Add lemon juice and pulse a few more times to combine.
- Adjust seasoning if needed and serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
Use this pesto on pasta, as a sandwich spread, or as a dip for vegetables. For a dairy-free version, substitute Parmesan with nutritional yeast!