Stems and herbs pesto recipe
 This simple pesto dish uses up leftover broccoli stems, herbs and greens. 1–2 broccoli stems, roughly chopped4 garlic cloves, left whole and unpeeled2 tbsp extra virgin olive oil, plus extra for drizzling200g/7oz dried pappardelle2–3 large handfuls of mixed greens and soft herbs 30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve 3 tbsp nutritional yeast1 tbsp grated Parmesan, plus extra to serve1 lemon, zest and juice50ml–100ml/2fl oz–3½fl oz olive oil1 tbsp unsalted buttersalt 1–2 broccoli stems, roughly chopped 4 garlic cloves, left whole and unpeeled 2 tbsp extra virgin olive oil, plus extra for drizzling 200g/7oz dried pappardelle 2–3 large handfuls of mixed greens and soft herbs 30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve 3 tbsp nutritional yeast 1 tbsp grated Parmesan, plus extra to serve 1 lemon, zest and juice 50ml–100ml/2fl oz–3½fl oz olive oil 1 tbsp unsalted butter salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper.Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes.Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water.Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth.Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a roasting tin with baking paper. Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes. Put the broccoli stems and garlic in the tin, drizzle with the 2tbsp of olive oil and roast for 10–12 minutes, until lightly charred and the broccoli stems are soft. Set aside to cool for 5 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 50ml/2fl oz pasta cooking water. Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth. Squeeze the garlic from its skin into a food processor or blender. Blend with the broccoli stems, most of the mixed greens and herbs (reserving some for the garnish), seeds, nutritional yeast, Parmesan and lemon juice. With the motor running, drizzle in oil and the reserved pasta water until the pesto is very smooth. Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Return the drained pasta to its pan over a low heat and gently stir in the butter. Add the pesto and lemon zest and stir to coat the pasta. Serve topped with more toasted seeds, Parmesan and herbs. Transfer any leftover pesto to a sterilised jar, pour in a 1cm/½in layer of olive oil and store in the fridge for up to 2 weeks. Recipe tips Leftover spinach, carrot tops or celery leaves can all be used instead of herbs. Use gluten-free pasta if you prefer.