A pesto is the perfect way to up a variety of fresh herbs, hearty greens, beet greens, vegetable tops like carrot and parsnip greens, bitter or even peppery greens like arugula or watercress. If using carrot or parsnip tops, blanch tops first in some boiling salted water for 30 seconds.
Waste Free Tips: Pesto likes to discolor when exposed to air, so make sure to seal it in an airtight container with a drizzle of olive oil coating the top, so it is doesn’t get exposed to any air.
Pesto freezes really well, and since smaller things freeze faster and maintain their quality better. Portion out bulk quantities of pesto so you can thaw what you need when you need it. Ice cube trays are perfect for this. Once pesto cubes are frozen, transfer to a freezer safe container.
Put it in a Pesto
- blender, food processor or mortal & pestal
- 2 cloves garlic, crushed
- ¼-½ cup nuts/seeds
- ½ cup grated Parmesan, pecorino Romano, or nutritional yeast (optional)
- 2 cups packed- chopped mixed herbs and/or greens
- ½-⅔ cup extra virgin olive oil
- salt & pepper to taste
- lemon juice to taste
- In a blender, food processor or a mortar and pestle, purée garlic with cheese and nuts. Add in herbs and/or greens and continue to process, blend or mash to desired consistency.
- Drizzle in the olive oil while processing to incorporate.
- Add the salt and pepper, taste and adjust seasoning if needed.