Keep Those Stems!

Kale fads come and go, but broccoli remains a timeless option: an old friend to return to when your body cries out for fiber. Topped with garlic or tossed in a vegan mac and cheese, this supergreen requires no introduction. Its versatility and impressive nutritional value speak volumes, and it’s no wonder why these tiny trees are a staple in countless global cuisines. 

Though broccoli florets dominate diners’ adoration — many of us spent our early years leaving behind the bottoms of our green veggies on our dinner plates. However, with proper preparation, broccoli stems can add ample flavor and extra volume to ready-in-a-pinch meals. 

Rather than trashing half the broccoli you paid for (a bad move for the planet and your bank account), save those bottom stalks to make a smooth and zesty pesto that’s perfect on pasta, pizza or a piece of bread!

Zesty Broccoli Pesto

 

Bountiful broccoli pesto.

Source: Flickr

 

Ingredients:

1 large head of broccoli

1 cup greens (arugula, basil or parsley work nicely)

⅓ cup pistachios or toasted pine nuts (pistachios keep it extra green!)

⅓ cup olive oil

1 lemon (zest and juice)

3 garlic cloves

1 tbsp nutritional yeast (sub garlic powder if too pricey)

¼ red pepper flakes

Garlic powder

Salt and pepper

1 box of your favorite pasta


Directions:

  1. Roughly chop broccoli and bring a large pot of water to a boil. 

  2. Place broccoli, stems included, into the boiling water and blanch until they’re a bright green color and feel just tender (about 2 minutes).

  3. Using a slotted spoon, remove the broccoli and run under cold water to preserve color and stop the cooking process. Save the boiling water for pasta later on (no waste!)

  4. Cook pasta according to directions, reserving 1 cup of starchy pasta water. 

  5. In a blender combine broccoli, greens, pistachios, lemon juice and zest, garlic cloves, nutritional yeast, red pepper flakes, salt and pepper. Slowly add olive oil a little at a time and blend until smooth. Use extra pasta water to reach desired consistency and adjust seasoning to taste. 

  6. Combine cooked pasta and pesto and serve topped with nutritional yeast or vegan parmesan. 

Crunch TimeNixie StrazzaVegetarian, Vegan, Sustainable eating, plant based, plant based recipe, vegetarian recipe, broccoli, pesto recipe, sustainability, sustainable eating