Broccoli Stem Pesto Recipe

How to make Broccoli Stem Pesto

Method

Bring a large saucepan of salted water to a boil. Blanch broccoli stems for 4 minutes or until tender. Drain and plunge into cold water to cool completely. Drain well.
Place all the ingredients into a food processor and season. Blend until finely chopped and combined.
Place into a container and seal. Can be kept in refrigerator for up to 6 days.

Tip: Great stirred through pasta or accompanying grilled meat or fish.

Makes:
3 cups

Prep time:
10 minutes

Cook time:
5 minutes

Ingredients

2 cups broccoli stems, chopped
1½ cups mixed fresh herbs (parsley, coriander and mint) including their tender stems, roughly chopped
2 cloves garlic, crushed
½ cup Oh So Natural mixed nuts and seeds
75g grated Westacre Dairy parmesan cheese
¾ cup Remano olive oil
Salt and pepper, to season