Broccoli waste pesto: the recipe for tasty recycling

Broccoli waste pesto is a greedy cream that avoids waste. Prepare it to dress pasta or croutons.

Ingredients for 4 people

  •  15
  •  98 cal x 100g
  •  low
  • Broccoli stems and leaves 150 g
  • Almonds 80 g
  • 1 clove garlic
  • Parmesan 50 g
  • Extra virgin olive oil 60 ml
  • Salt as needed
by Annarita Rossi 

The pesto waste Broccoli is a great way to recycle the savory scraps that otherwise would be thrown away. Whenever you use broccoli for some recipe, you use the most tender and flavorful buds, throwing away the stems, leaves and smaller buds. In the recipe for broccoli waste pesto, the stems and any other waste are boiled briefly, then blended with the other ingredients. The result is surprising: the pesto is very tasty and has a creamy texture. Almonds can be substituted with other nuts such as hazelnuts, walnuts or pine nuts. Broccoli waste pesto can be used to season pasta, but it is also excellent for making croutons.

Preparation of broccoli scraps pesto

    1. Clean and cut the broccoli scraps into small pieces, removing the outer, harder part of the stem.

    1. Cook them in boiling water for about 10 minutes. Drain them and place them in the mixer bowl.

    1. . Add the almonds, cheese, peeled garlic, salt and a drop of oil. Blend and add the oil.

Pesto variant of broccoli scraps

Replace almonds with other nuts, such as almonds or pine nuts.


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