Don't throw away your vegetable stems! Make a pesto out of them.
What have you got left today: Veggie Stems
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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!