Let’s be honest-typically we all eat the floret part of broccoli. The pretty little flower like top part. And there’s nothing wrong with that because who really wants to the stem? Quite honestly, Will and I usually just buy fresh frozen broccoli, so it’s never really bothered me until I read this recipe and the author talks about wasting the stem of fresh broccoli. Since Will and I both like broccoli, we figured why not give this whole-broccoli recipe a go for our lunch this week? Well we tried it and our assessment is that the pesto got a little dry and bland since we had made it on a Saturday and didn’t eat it until Monday/Tuesday, but the broccoli flavor was still strong and good by the time we ate it. The blandness disappears if you just add salt!