Authentic home cooking from Italy, with US measurements. 
Pesto Made with Broccoli Stems
Here’s another way to use leftovers! When I steam broccoli for my child, I save all the florets for them—and with the leftover stems, I make a pesto for the adults! Nothing goes to waste in my house... plus, broccoli stems are just as tasty!
Pesto Made with Broccoli Stems
Here’s another way to use leftovers! When I steam broccoli for my child, I save all the florets for them—and with the leftover stems, I make a pesto for the adults! Nothing goes to waste in my house... plus, broccoli stems are just as tasty!
Open in Cookpad AppSteps
- 1
Cut the small broccoli stems into small pieces. For the thick main stem, first remove the tough outer layer, then slice it into rounds and chop into small pieces.
- 2
Steam the stems in a steamer basket for 7 minutes.
- 3
Place all the ingredients in a blender or use an immersion blender, and blend until smooth.
- 4
Cook the pasta, then drain it while still al dente, reserving 1 cup of the cooking water.
- 5
Mix the pasta with the pesto in the pot, adding as much reserved cooking water as needed to reach your desired consistency.
- 6
Serve and garnish with a sprinkle of pistachio flour and, if you like, more grated Pecorino Romano cheese.
- 7
Note: You can substitute other nuts for pistachios, such as almonds or pine nuts.
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