Broccoli Stalk Pesto

This is a great foodwaste hack! Think of all the goodness in those broccoli stalks that you are endlessly tossing into the compost. There are so many ways to use this fibrous part of the veg. Start by cutting off the outer stalky layer, and inside is a soft, tender, sweet and nutritious stem. Slice it up wafer-thin and crisp up as a garnish, or add into a stir fry, or roast with garlic and olive oil. Or, make pesto! This is a bit sweeter and has a slightly more crunchy texture than your standard pesto, but it still is delicious and versatile. I would definitely recommend giving it a go - waste not want not!

MAKES 1 SMALL JAR

Ingredients:

- Two trimmed broccoli stalks

- One handful of rocket (or any other leafy vegetable)

- One small bunch of herbs (I would recommend basil or parsely)

- 3 cloves garlic

- 3 tbsps olive oil

- 1 tbsp capers and a splash of caper juice

- 2 tbsps nutritional yeast

- Salt and pepper

Method:

1. Blitz broccoli stalks until they form a rice-like texture.

2. Add in the leafy vegetable and herbs and blitz until all combined and reduced in size.

3. Add all other ingredients and blitz until liquidy.

4. Add a little more water to create a more liquidy texture, if desired.

5. Store in airtight container in the fridge for up to a week!