4 to 5ouncespeeled and roughly chopped broccoli stemsabout 1 heaping cup
20-25leavesfresh basil or Thai basilroughly torn (try the Thai basil, if you can find it)
1palmful fresh cilantroleaves and thin stems
1small clove garlicpeeled
extra virgin olive oil
Add the stems to the bowl of a food processor and chop until you have pea sized pieces. Add the basil, cilantro, garlic, and almonds, and process until just short of a thick paste. Add the goat cheese, and pulse until combined. Taste and add salt by the pinch until flavorful (you probably won't need much). Finally, with the processor running, drizzle in a small amount of olive oil. The quantity is really up to you. I don't particularly like an oily pesto, so I used only about 2 teaspoons; feel free to use more.
To store, place in a small bowl and cover with plastic wrap, pressing the wrap onto the surface of the pesto to keep out air. Keep in the fridge.
Broccoli Stem Pesto was originally published on https://soupaddict.com/broccoli-stem-pesto/