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Broccoli Stem Salsa Verde

BT Calgary | posted Friday, Jul 17th, 2015


Broccoli Stem Salsa Verde – A great way to ensure your using the whole vegetable



  • 3-4 Peeled Broccoli Stems (diced) – approximately 1 cup
  • 1 cup packed herbs (parsley, oregano, chervil) – minced
  • 4 cloves garlic
  • 2 tbsp sherry vinegar
  • 1 lime- juice and zest
  • 1 tbsp Dijon
  • 1 tsp chili flakes
  • 1 cup canola oil
  • Salt and pepper to taste



  1. Gather Ingredients
  2. Peel and dice broccoli, pick and mince herbs, peel garlic
  3. Place broccoli stems, garlic, sherry vinegar, dijon, lime juice and zest and chili flakes in a food processor and process, slowly drizzle in canola oil until smooth and emulsified
  4. Remove from food processor and fold in minced herbs, season with salt and pepper to taste
  5. Use as a sauce or a marinade for your favorite grilled meat, or vegetables

Courtesy Chef Jamie Harling, Rouge