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Broccoli Stem Pesto

Clinton Kelly
  • 240 minutes
  • Serves

INGREDIENTS

1 cup

Basil, leaves

2 cups

Broccoli, raw stems

1

Crostini or spaghetti

1

Kosher salt and freshly ground black pepper

2/3 cup

Olive oil, extra-virgin

1/4 cup

Pine nuts, toasted and cooled

1/4 cup

Parmesan cheese