Broccoli stem pesto — anti-waste

An anti-waste pesto that turns broccoli stems into a creamy, herby sauce — economical, delicious, and ready in minutes.

Amount	Ingredient
	300 g Broccoli stems (trimmed) (10.5 oz)
	30 g Sun-dried tomatoes (soft) (1 oz)
	2 tablespoons Olive oil (30 ml)
	1 small clove Garlic
	20 g Blanched almonds (0.75 oz)
	3 Anchovy fillets (in oil or well rinsed if salted)

Preparation

1. First, if not already done, pressure-cook the broccoli stems for at least 15 minutes from the whistle. Let them cool briefly, then blend, adding the other ingredients little by little until you obtain a smooth, creamy pesto. Anchovy fillets pair beautifully with broccoli; used instead of cheese they make this pesto suitable for people who are lactose intolerant.

Nutrition

• servingSize : 66 g
• calories : 104.58 Kcal
• carbohydrate : 6.52 g
• fat : 8.27 g
• fiber : 2.23 g
• protein : 3.01 g
• saturatedFat : 0.94 g
• sodium : 22.99 mg
• sugar : 2.88 g
• unsaturatedFat : 0.12 g

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce

Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.