This pesto recipe uses the whole broccoli, from head to stalk. A perfect low waste recipe to enjoy with delicious pasta, roasted veg and a handful of grated cheese.

Low waste broccoli pesto

Makes: 16 servings

Ingredients

250g broccoli head and stalk, chopped up into 1 cm chunks

100g basil leaves

100g pine nuts

2 garlic cloves

175ml extra virgin olive oil

70ml parmesan cheese or plant-based

1/8 tsp of salt

1/8 tsp fresh pepper

Squeeze of a lemon, to taste

Method

Add the ingredients up to the cheese into a blender and pulse until well minced. The broccoli stalk should be fairly fine.

Now add the cheese, seasoning and a squeeze of lemon. Pulse again and taste, if the pesto needs more lemon, add here and pulse a little more.

Mix in with our Biona Spelt Tagliatelle, delicious organic roasted vegetables and fresh salad for a scrumptious summer dish.