Have you ever picked up broccoli at the market and thought: “what a waste; I’m just going to throw the stalk away”?
Friend, you’ve been doing it all wrong.
Go ahead and use the florets in your favourite stir-fry, but don’t forget that the funky trunk and all the sticky-out leafy bits can be repurposed into a handy pesto.
For extra points, try this green goodness on the stale baguette that you’ve been saving for crostini.
Stalk, stems and leaves from one head of broccoli
1 clove garlic, crushed to a paste with ½ tsp flaky sea salt
½ cup walnuts, roughly chopped
¼ cup roughly chopped fresh parsley
zest and juice of 1 lemon
3-4 Tbsp extra virgin olive oil
salt and pepper
Peel the outer skin from the broccoli stalk and discard (in your compost bin if you have one). Chop the remaining stalk, stems and leaves into rough dice – there should be about a cupful.
Bring a small pot of water to the boil. Add the broccoli and blanch for 30 seconds, then drain and refresh under cold running water. Drain well and put into a food processor, along with the garlic, walnuts and parsley. Blitz until finely chopped, then add the lemon zest and juice. Keep the motor running and drizzle in the olive oil. Blitz again until it forms a paste.
Taste for seasoning – add more lemon juice or salt if you think it needs it – and scoop it into a small bowl. Use immediately or cover and store in the fridge for up to three days.
Recipe by Lucy Corry