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Vegan pesto raw and combined ingredients
2min read
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Waste-Free Pesto

by Valentina Concordia

2min read

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). 

Prep Time

5mins

Cook Time

0mins

Makes

1 jar

Ingredients

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

Method

STEP 1

Add your broccoli stems, herbs and walnuts to a food processor. Blend until broken down.

STEP 2

Add your salt and lemon juice and pulse until combined.

STEP 3

Whilst the food processor is running, drizzle in your olive oil. Taste for salt and lemon juice, and adjust to preference.

STEP 4

Store in a jar for up to 1 week.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, 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.

Read more from Valentina


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