How to Make Pesto Using Discarded Greens

Ingredients:

• 2 cups carrot tops, beet greens, or radish tops
• 2 cloves garlic, smashed
• 1/4 cup walnuts, chopped and toasted
• 1/2 cup (packed) fresh basil leaves
• 1/4 cup Parmesan, finely grated
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Black pepper, freshly ground

Method:

1. Remove greens from vegetable, rinse with cool water and pat dry.
2. Add garlic and walnuts to bowl of food processor and pulse until coarse paste forms.
3. Add basil, Parmesan, vegetable greens and salt and pepper, to taste. Turn processor on and drizzle in olive oil until coarse sauce forms.
4. Store pesto in airtight container. Press plastic wrap against surface of pesto before putting lid on container to preserve bright green color.
5. Serve pesto with roasted vegetables for complete dish.

Dos and Don’ts / Things to Note

• Use greens from any root vegetable
• Be sure to wash and completely dry greens to remove dirt and ensure no extra liquid is added to pesto
• Any nut can be used in pesto, just be sure to toast them first
• Basil is the traditional pesto herb, but other fresh herbs can be used to flavor (parsley, cilantro, etc)
• Covering pesto with plastic wrap will preserve bright green color
• Serve pesto with vegetables for complete dish that reduces food waste and makes meal planning easier