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Broccoli Stalk Pesto

​Made with sometimes-discarded broccoli stalks.

Makes 2 cups.


Food processor


  • 1 cup broccoli stalks, diced
  • ½ cup cashews, soaked in water for 10 minutes and drained
  • ¾ cup olive oil
  • Juice of 1 small lemon
  • 2½ tablespoons nutritional yeast
  • 1 cup fresh basil
  • 1 small clove garlic
  1. Boil broccoli stalks in water until thoroughly soft.

  2. In a food processor, add in all ingredients and blend on high until smooth.

  3. Pour pesto into a glass container and top with a drizzle of oil. Store in the fridge for up to 3 weeks.