Scrappy pesto is the perfect way to use up odds & ends of your greens. I love using carrot tops, silverbeet/chard & a mix of herbs.
This recipe is one to experiment with & make your own with whatever you have on hand. I use nutritional yeast in place of parmesan as it's high in B vitamins, cost-effective for large batches & makes it vegan.
You can find this at many bulk food stores.
2 cup plant greens
2 cloves garlic
1/2 cup olive oil
1/4 cup nuts or seeds
1/2 c of nutritional yeast
Squeeze of lemon juice to taste
Salt & pepper
Jars for freezing
Add the nuts, garlic & greens to the blender & pulse until smooth.
Add the oil & nutritional yeast & blend.
Season to taste with salt, pepper & lemon juice.
You can also add these into ice cube trays to make smaller servings of them. Freeze then pop the cubes out & add to a larger jar in the freezer. Take out each serves as you need.
2 weeks in fridge & up to 6 months in freeze
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