How to Make Pesto Using Discarded Greens
- 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
- Remove greens from vegetable, rinse with cool water and pat dry.
- Add garlic and walnuts to bowl of food processor and pulse until coarse paste forms.
- Add basil, Parmesan, vegetable greens and salt and pepper, to taste. Turn processor on and drizzle in olive oil until coarse sauce forms.
- Store pesto in airtight container. Press plastic wrap against surface of pesto before putting lid on container to preserve bright green color.
- 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