This vegan pesto recipe uses up the unsung ingredient hero that tends to get tossed - broccoli stems! But the stuff is actually sweeter than the florets and makes a great base for pestos and soups. Keep reading for this delicious and extremely versatile vegan pesto recipe (which, also uses up any sad herbs you have laying around in your fridge).
1 broccoli stem, peeled and chopped
2 cups herbs (we used basil, parsley and mint)
1/4 cup nuts (we used walnuts)
Juice 1 lemon
1/4 tsp salt
1/3 cup olive oil
Add your broccoli stems, herbs and walnuts to a food processor. Blend until broken down.
Add your salt and lemon juice and pulse until combined.
Whilst the food processor is running, drizzle in your olive oil. Taste for salt and lemon juice, and adjust to preference.
Store in a jar for up to 1 week.