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.

INGREDIENTS

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

TOOLS

Food processor/blender

Spatula

Jars for freezing

METHOD

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.

NOTE

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.

SHELF LIFE

2 weeks in fridge & up to 6 months in freeze

Image via Canva