This easy broccoli stem recipe transforms an ingredient that usually ends up in the bin into a silky, flavour-packed spread. Creamy, simple and naturally vegetarian, it’s the perfect zero-waste recipe for bruschetta, sandwiches or an effortless aperitivo.

Serves 3-4, Preparation 10 mins, Cooking approx. 30 mins

  • 2 broccoli stems
  • 2–3 tbsp extra virgin olive oil (2–3 tablespoons)
  • 1 garlic clove, peeled
  • Sea salt and freshly ground black pepper, to taste
  • 4 slices crusty bread

Method

Peel the broccoli stems to remove the tough outer layer, then cut them into chunks.

Bring a pan of salted water to the boil and cook the stems until completely tender, about 25–30 minutes.

💡 Tip: don’t throw away the cooking water—it helps create an extra smooth, velvety texture.

Using a slotted spoon, transfer the broccoli stems to a bowl and briefly rinse under cold running water to preserve their bright colour. Reserve the cooking water.

Place the stems in a blender with 2 tablespoons of extra virgin olive oil, a pinch of salt, black pepper and a splash of the reserved cooking water. Blend until smooth and creamy.

💡 Tip: For an even richer flavour and texture, add a small handful of grated Parmigiano while blending.

Toast the bread until golden and crisp. Rub each slice with the peeled garlic clove while still warm, drizzle with a little extra virgin olive oil and generously spread over the broccoli cream.

Finish with another drizzle of olive oil and serve immediately.

Optional toppings 
  • Top with thin slices of speck or Parma ham.
  • Add a pinch of chilli flakes for gentle heat..
  • Serve as a dip for crudités or spread inside sandwiches and wraps.
Storage

The spread will keep in an airtight container in the fridge for up to 3 days.

 

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