Broccoli Stalk Pesto Pasta
use up broccoli stalks by blending them into pesto. Saves waste, super healthy and totally delicious
prep time 30 mins total time 35 mins serves 4
ingredients
Head of broccoli
Big bunch of basil (~50g)
Big handful of pine nuts (3-4 tbsp)
1 garlic clove
A healthy glug of olive oil (~3-4 tbsp)
Salt and pepper
Juice of 1/2 a lemon
Pasta to serve
method
Preheat your oven to 200°C (350F).
Cut your broccoli into florets, and slice up the stem also (this is a great recipe to use the entire head of broccoli to save on waste). Line a baking tray and lay the broccoli on the tray. Drizzle with olive olive, season with salt and pepper and roast in the oven for 20-30 mins.
After 10 mins, bring a pan of water to a boil and put your pasta on to cook. Check on your broccoli and turn.
Next, start your pesto. Remove any large basil stalks, and add all the remaining ingredients to a food processor. Blend!
When your pasta is ready, drain and set aside.
Your broccoli should also be ready. First, add the roasted broccoli stems to the pesto in your food processor and blend until your desired texture - add a little extra water or oil if the mixture needs any help blending. Taste, and adjust seasoning or add more of certain ingredients if needed.
Finally stir through a desired amount of pesto with the pasta over a low heat until combined, and then stir through your roasted broccoli florets. Serve your vegan pesto pasta topped with a few extra basil leaves and enjoy!
notes
Save any leftover pesto in an airtight jar in the fridge (should last for a 3-5 days).
Double the recipe and freeze the pesto ready for a mid-week lazy meal.
Instead of broccoli stalks, try this with odds and ends of other green veg!
