Broccoli scraps pesto: the budget-saving recipe, rich in fiber, flavor and sustainability
From the bin to the plate! Here’s my challenge to recycling, saving and sustainability with this super creamy and delicious broccoli scraps pesto! How many times have you trimmed your broccoli and, with a little regret, tossed the leaves and stems into the compost? Don’t do it anymore! Did you know they’re a real treasure of flavor and nutrients? In particular, the leaves give a slightly more herbaceous taste than the florets, almost reminiscent of Tuscan kale or turnip tops. Today I’ll take you into my creative recycling kitchen, where nothing is wasted and everything becomes a sauce to lick your lips over.
Let’s be honest: we in the South have a cult of “nothing gets thrown away,” and this recipe is the ultimate proof. While the florets often end up sautéed, the stems — which are the sweetest and most tender part when treated properly — become the base for a silky sauce that has nothing to envy to traditional Genoese pesto. And it’s super clever because in a few simple steps I create a perfect sauce for my first courses at zero cost and with little fuss in the kitchen! Making it is really easy: just peel the stem to remove the fibrous outer layer, cut it into chunks and blanch it together with the leaves. Then blend everything with a good extra virgin olive oil, nuts and a touch of saltiness. The result? A base for affordable, healthy and versatile first courses that will do good for the environment and leave your guests amazed when you reveal the secret ingredient.
So are you ready to discover how to turn a “scrap” into the star of your table?
Here are other smart recycling recipes in the kitchen you might be interested in:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will not cost you anything extra!
- 2 1/2 cups broccoli scraps (stem and leaves)
- 1/4 cup toasted hazelnuts
- 1/2 cup grated Parmesan cheese
- 1/2 clove garlic
- 4 tbsp extra virgin olive oil
- to taste salt
- 1 pinch pepper
Tools
- 1 Saucepan
- 1 Skimmer
- 1 Colander
- 1 Knife
- 1 Food processor
Steps
Preparing this pesto is extremely simple: pick off all the leaves from a large broccoli, selecting the nicest, greenest ones, and remove the central rib if it’s tough.
Separate the stem from the florets using a vegetable peeler or a small knife, remove the tougher, fibrous outer layer. You should reach the heart, which is a light green, almost white. Then cut it into small cubes. Wash it well under running water together with the leaves.
Bring a saucepan of salted water to a boil. First plunge the stem cubes and let them cook for about 5 minutes. Add the leaves as well; they will wilt immediately, releasing all their aroma. Let them cook another 2 minutes.
Scoop the vegetables out with a skimmer and let them drain completely in a colander or sieve*.
Transfer the well-drained stems and leaves to the food processor along with the toasted hazelnuts, the garlic clove (remove the core to make it easier to digest), the grated Parmesan, a pinch of salt (light) and pepper.
Start blending, adding the EVO oil in a thin stream. If the mixture seems too dense, add another 1-2 tablespoons of oil or 1-2 tablespoons of the vegetable cooking water.
You should obtain a smooth, creamy and velvety texture.
And voilà… the broccoli scraps pesto is ready to enjoy!
Enjoy from La Cucina di FeFè!
Storage
👉Place the pesto in a glass jar, cover the surface with a thin layer of extra virgin olive oil and close well. It keeps in the fridge for 2-3 days.
👉Freeze it in ice cube trays: you’ll have cubes ready to toss directly into the pan with pasta when you get home late from work.
Tips, notes, variations and suggestions
🟣*Right after blanching the vegetables, you can immediately plunge them into a bowl of ice water. This step, entirely optional, will stop the cooking and set the color. Your pesto will remain a bright emerald green!
🟣For a totally vegan version, replace the cheese with one tablespoon of nutritional yeast flakes and slightly increase the amount of hazelnuts and salt. The result will be just as creamy and flavorful!
🟣Cheese (the savory touch): Instead of Parmesan, you can use Grana Padano or Pecorino Romano (for a stronger taste — if using Pecorino, reduce the salt since Pecorino is already very salty!).
🟣For an aromatic boost, add a few leaves of basil or mint for extra freshness.
🟣Recycling idea two: If you have some left over, use it as a gourmet bruschetta base with an anchovy on top or as a sauce to accompany grilled chicken.
FAQ (Questions & Answers)
1. Can I use leaves even if they are a bit yellowed?
Better not. For a pesto with a bright green color and fresh flavor, use only the firm, green leaves. Yellowed ones may taste bitter.
2. Can you make pesto with raw stems and leaves?
It is not recommended. Broccoli stems and leaves are quite tough and have an unpleasant “raw grassy” flavor. The quick blanch is essential for digestibility and texture.
