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Broccoli stalk pesto recipe

Let’s go zero waste with this broccoli stalk recipe from HeroGo food waste hero @lelou.lou.

“Let’s treat food with respect and not waste it,” she says. “Food waste is a solvable problem, so let’s create a more sustainable future together!”

“The key to reducing food waste is shifting from a culture of excess to a culture of mindfulness. Let’s turn food waste into an opportunity for creativity and innovation.” 

That’s where this recipe comes in!

We don’t often eat broccoli stalks, but they’re perfectly edible and actually very delicious. 

They could go in a soup, curry, or alongside mashed potatoes. But If you want something more elevated, try this easy pesto recipe and contrast them with the nut and herb of your choice.


Prep time: 15 minutes

Serves: 4 people


Broccoli stalks

100g roasted almonds (or other nuts)

1 clove of garlic

75g parmesan

1/2 bunch of parsley 

Salt & pepper, to taste

60ml olive oil


  1. Peel the outer skins of the broccoli stalks. Save the skins to make homemade veggie stock (click here to find out how).

  2. Cut the broccoli stalks into cubes.

  3. Add to a blender with the nuts and garlic. 

  4. Pulse until the ingredients are finely ground.

  5. Add the parmesan, parsley and seasoning to the blender. 

  6. Keep blending while gradually adding the oil.

  7. The pesto is ready when the ingredients are well mixed.

Storage tips

Once ready, store in the fridge for up to 4 days.

To help it last longer, store in the freezer for up to 4 months.


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