Broccoli stem pesto pasta salad

By Carleigh Bodrug
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Blend up those broccoli stems for the best dairy-free pesto you've ever had! Perfect for a hearty lunch, dinner or side dish.

 

To pre-order a copy of Carleigh's new cookbook Plant Youclick here.

SERVES
4

Ingredients

Pesto:

  • 2 broccoli stems, roughly chopped
  • 2 cloves garlic
  • 1 large handful fresh basil
  • 1/2 cup cashews, soaked overnight
  • 1/4 cup vegetable broth or extra-virgin olive oil 
  • 1/2 lemon, juiced
  • 1/4 teaspoon salt

Pasta salad:

  • 14 ounces cooked and cooled farfalle pasta  (reserve some of the cooking water)
  • 1 cup chopped cherry tomatoes
  • 1 cup chopped broccoli florets
  • 1/4 cup chopped fresh parsley
  • Crushed red pepper flakes
  • Black pepper

Directions

  1. For the pesto, place all the ingredients in a high-speed blender or food processor and process until completely smooth. Add some reserved pasta water to thin, if desired.
  2. For the pasta salad, combine the cooked pasta with the pesto in a large bowl. Add the cherry tomatoes, broccoli florets and parsley and toss until thoroughly combined.
  3. Serve with pepper flakes and black pepper.

 

Excerpted from PLANT YOU. Used with the permission of the publisher, Hachette Go, an imprint of Hachette Book Group, Inc. Copyright © 2022 by Carleigh Bodrug

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