Broccoli Stem Pesto

 

I hate wasting food.  Whenever I cook broccoli I am always trying to find a use for the stems because most people just like to eat the florets.  The stems account for such a large portion of the weight which makes it a large portion of the cost as well.  I have mentioned before that I use broccoli stems in my dog’s food in this post: Root to Stem: Making the Most Food for your Money.  Sometimes I have too many stems to use for the dog so I wanted to find another use.  One of my readers suggested looking into a pesto that could be made from broccoli stems.  I did some research, tried a few things and came up with this recipe. This recipe comes out very nicely, light and refreshing.  I actually put some on top of scrambled eggs, or chicken breasts, since we don’t eat much pasta.

Broccoli Stem Pesto
Makes about 1 1/2 cups

• 2-3 broccoli stems (you can mix in a cauliflower stem as well)
• 1/2 cup raw cashews
• 1 clove of garlic
• 1 cup of fresh or frozen spinach
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons Organic Extra Virgin Cold Pressed Olive Oil
• 1 tsp dried basil

Cut off the ends of the broccoli stems and remove all branches. Remove the tough fibrous outside layer of the stem. The inside should be a very light green color. Dice the stems into smaller pieces.  Steam the stems in a small amount of water for around 10 minutes.

Add the broccoli stems, cashews, garlic, basil and spinach to a food processor. Once it is chopped, the balsamic vinegar, lemon juice and olive oil through the top. Let mix until a paste forms. If you like a thinner sauce add olive oil or vegetable stock (try this Homemade Crock Pot Vegetable Broth.)

What are your favorite uses for broccoli stems?

This post was shared in Simple Lives Thursday.

Tags: recipes, use for broccoli stems