What have you got left today: Veggie Stems

Zero Waste Stem Pesto

INGREDIENTS

1 broccoli stalk

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

Olive oil

Salt

Black Pepper

Nutritional Yeast

METHOD

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!