Broccoli Leaf Pesto
Broccoli Leaf Pesto is a vibrant, earthy twist on traditional Italian pesto, replacing basil with nutrient-dense broccoli leaves. It typically combines the leaves with nuts (like walnuts or pine nuts), garlic, Parmesan cheese, olive oil, and lemon juice. This zero-waste recipe originated as a creative way to use the often-discarded leaves of the broccoli plant.
🍽️ Nutrition at a glance
This pesto is a good source of healthy fats from olive oil and nuts, with moderate protein from the cheese and nuts, and is relatively low in carbohydrates. It is exceptionally rich in vitamins K, A, and C, as well as fiber and antioxidants.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 2 g |
| Carbs | 1 g |
| Fat | 8 g |
| Fiber | 0.5 g |
| Sugar | 0.3 g |
| Sodium | 120 mg |
| Vitamin K | 60 mcg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 15 mg |
| Folate | 20 mcg |
| Calcium | 45 mg |
| Iron | 0.5 mg |
| Potassium | 80 mg |
| Magnesium | 10 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it embodies the 'root-to-stem' cooking movement, reducing food waste by utilizing a part of the vegetable typically thrown away. Nutritionally, broccoli leaves are even more nutrient-dense than the florets, offering a concentrated boost of vitamins and minerals.
