Pesto Made with Broccoli Stems

Name: Pesto Made with Broccoli Stems
Yield: Serves 3 servings
Ingredients: Stems and trimmings from a 1 lb (500 g) head of broccoli; 1 tablespoon pistachio flour (plus more for garnish); 2 tablespoons grated Pecorino Romano cheese; Red pepper flakes; 1 small piece of garlic; Extra-virgin olive oil; Salt; 9 oz (250 g) pasta

Antonella - SmartCooking @Anto_SmartCooking

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!

Antonella - SmartCooking @Anto_SmartCooking

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Ingredients

Serves 3 servings

Stems and trimmings from a 1 lb (500 g) head of broccoli
1 tablespoonpistachio flour (plus more for garnish)
2 tablespoonsgrated Pecorino Romano cheese
Red pepper flakes
1small piece of garlic
Extra-virgin olive oil
Salt
9 oz (250 g)pasta

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Steps

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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Cooksnaps

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Antonella - SmartCooking @Anto_SmartCooking

Published in the US on August 29, 2025 14:01

Smart cooking... in smart working: le mie ricette preparate nel tempo di una pausa pranzo!Adoro le ricette facili e veloci... sane ma gustose! Amo fare e mangiare i dolci, soprattutto quelli al cioccolato!