We throw away so many edible parts of vegetables without realising how nutritious they actually are. Broccoli stalks, for example, are often binned, but they’re just as rich in fibre, vitamin C, and antioxidants as the florets — sometimes even more. This recipe is a simple way to make the most of the entire vegetable, turning every part into something delicious and nourishing.
This recipe came from wanting to use all of the broccoli — stalks and all — in a way that feels comforting and fresh. Instead of letting those nutrient-rich stalks go to waste, they get blended into a creamy, vibrant pesto. Paired with roasted garlic, toasted pine nuts, and plenty of lemon zest, this is a flavour-packed way to get your greens in. Toss it through pasta with a splash of the cooking water and finish with more pine nuts and a drizzle of olive oil for the ultimate nourishing bowl. It’s one of those meals that’s easy, gut-friendly, and seriously satisfying.
Tips
- Use the whole broccoli: Don’t waste the stalk! Peel the tough outer layer and chop it up — it adds fibre and creaminess to the pesto.
- Roast the garlic whole: Roasting makes it sweet and mellow. Use 3 cloves for a subtle kick, or more if you love garlic.
- Toasted pine nuts: Don’t skip toasting — it gives a richer, nuttier flavour to the pesto.
- Adjust water gradually: Add hot pasta water a little at a time when mixing the pesto with the pasta to get that silky, glossy finish.
- Blitz until smooth or chunky: Blitz longer for a smoother pesto, or keep it slightly chunky for texture — both are buonissimo.
Swaps
Broccoli: Swap with courgette or kale (blanch first) for a different take.
Parmesan: I don’t recommend swapping this as the Parmesan cheese is key and add lots of flavour but if you are vegan you could try to swap with nutritional yeast or a plant-based hard cheese for a dairy-free version.
Pine nuts: Try walnuts or sunflower seeds – still nutty and delicious.
Basil: Fresh parsley or spinach works well too.
Pasta: Use chickpea or lentil pasta to boost the protein content.
Storage
Fridge: Store leftover pesto in an airtight jar for up to 2-3 days. Add a layer of olive oil on top to keep it fresh.
Freezer: Freeze in small containers or an ice cube tray for up to 2 months. Defrost and stir into pasta, grains, or roasted veg.
More Recipes With Broccoli
- Cheesy Broccoli Sticks
- Raw Broccoli Salad
- Broccoli & Chickpea Cesar Salad
- Air Fryer Stuffed Salmon & Broccoli
Pesto Broccoli Pasta
Ingredients
- 1 headbroccoli
- 40 g Parmesan cheese grated
- 1 bulb garlic you’ll need at least 3, but adjust to taste or keep for the next meal
- 25 g toasted pinenuts
- 1 tsp lemon zest
- 4 tbsp extra virgin olive oil
- ~25g Basil
- oil salt, pepper
- pasta
Instructions
- Bake the broccoli and bulb of garlic for 10-15 mins at 180C. Let them cool down a bit before transferring into the food processor.
- Squish out the garlic cloves, I have used 3 but if you love garlic you can add a few more. Add all the ingredients to a food processor and blitz until you form a paste.
- Cook the pasta as per package instructions and drain.
- Add the pesto to the a pan, along with the pasta and some hot water. On a low heat mix until the ingredients are well combined.
- You will need quite a lot of water at this point, as the pesto will soak most of the water, judge the amount of water needed based on your preference.
- Serve with extra toasted pine nuts and fresh basil leaves. A drizzle of extra virgin olive oil is a must