What have you got left today: Veggie Stems

Don't throw away your vegetable stems! Make a pesto out of them.

Zero Waste Stem Pesto


1 broccoli stalk

Handful of basil stems (any herb stem will do if you don’t have basil)

Olive oil


Black Pepper

Nutritional Yeast


Roughly chop the broccoli stem and add to a food processor or blender. Next, add the basil stems or any other herb stems you may have. Add 2-3 tbsp of olive oil, 1 clove of garlic, a generous pinch of salt and black pepper and 2-3 tbsp of nutritional yeast. Blend until smooth and creamy on a high speed. If the pesto is chunky, add a splash of water until smooth and less chunky.

Serve and mix with a pasta of your choice. Great to save in a sterilised and sealed container in the fridge for up to 7 days.

Freezer friendly too!

By Max La Manna

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