This vegan pesto recipe uses up an unsung hero that tends to get forgotten and tossed - broccoli stems! They're sweeter than the florets and make a great base for pestos and soups, because of their thickness and fibre. In this recipe, the stems are blended - along with herbs, walnuts, lemon and olive oil - which together create a creamy, vibrant pesto that tastes delicious on anything (and on its own, straight from the jar).
1 broccoli stem (around 150g)
50g soft herbs (such as basil, parsley, chives and mint)
40g walnuts (sub for Brazil nuts, cashews or pine nuts)
1 lemon, juiced
1/4 tsp salt
1 tbsp/10g nutritional yeast
80ml olive oil
Use a peeler to remove the tough outside layer of the broccoli stem. Roughly chop the stem, then add it to a food processor along with the herbs and walnuts.
Run the food processor on high speed for 2-3 minutes, until the mixture is completely broken down. Next, add the salt, lemon juice and nutritional yeast and blend for 1 minute, until combined.
With the food processor running, drizzle in the olive oil and blend for 1-2 minutes, until the pesto is creamy. Taste for seasoning and add extra salt or lemon juice to taste.
Transfer the pesto into a jar and store in the fridge for up to a week.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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