2 cups broccoli stems, chopped (from about 2 broccoli heads)
1 cup fresh basil leaves
1/3 cup pine nuts, or sunflower seeds if nut-free
2 garlic cloves
1/2 cup (120 ml) extra virgin olive oil
1/2 cup parmesan cheese, vegan if dairy-free
1/8 teaspoon salt
1/8 teaspoon fresh cracked pepper
Optional: squeeze of fresh lemon juice
Wash and prep broccoli stems: First, wash the broccoli and cut the florets from the stalks (save and roast them!). Remove the hard bottom, usually 1 inch from the bottom of the stem. Cut the broccoli stems into slices and then chop into small pieces. Alternatively you can throw the slices into a food processor and pulse to mince the stems into small pieces that will mix well with the other sauce ingredients.
Blend ingredients: Add broccoli stems, fresh basil, pine nuts or seeds, and garlic cloves to a food processor and pulse until finely chopped. Slowly add in oil and continue pulsing until well combined, but not completely smooth.
Add cheese and spices to taste: Next, add cheese (or vegan alternative), salt, and pepper and pulse a few more times until combined. Taste the pesto and add more if needed to desired taste.
Use pesto as a sauce with your favourite pasta, mixed into your favourite vegetable soup, or even as a dip with fresh vegetable crudités.
Recipe by Fork in the road