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Zero Waste Greens Pesto

Pesto
Pesto

Zero Waste Greens Pesto

Chef Leah Hays
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer, condiment, garnish, sauce
Cuisine American, Italian
Servings 1 quart

Equipment

  • blender or mortar and pestle

Ingredients
  

  • 2 gallon bags of cleaned destemmed Carrot Tops Kale, Broccoli Greens (Any combination)
  • 4 cups Arugula
  • 2 cups Basil leaves
  • 1 cup Parsley leaves
  • ¾ cup Sunflower butter or 1/3 cup pumpkin seeds
  • 2-3 T Garlic cloves smashed
  • 2 T Lemon juice or apple cider vinegar
  • 2 T Honey or agave
  • 2 cups Olive oil
  • to taste Salt and black pepper
  • ½ cup Parmesan Cheese Optional:

Instructions
 

  • Tougher greens (carrot tops, kale, broccoli…) need to be placed in a strainer and boiled in salted water for 3-5 minutes and chilled in an ice water bath immediately. Remove once cool directly into a blender or food processor.
  • Add all other ingredients except Olive oil (and cheese if adding). For pesto with a chunky texture, pulse mixture while gradually adding oil ¼ cup at a time until combined. For a smooth texture add ½ cup of oil and turn on blender or immersion blender and drizzle remaining oil slowly to emulsify.
  • If adding, fold in shredded cheese and pulse to desired consistency. Add 1 T salt and pepper and allow to meld for 5 minutes.
  • Taste check and add salt and pepper as needed. Also check the balance of sweetness, acidity, and mouthfeel of the oil with the texture.
  • Store up to 3 weeks in refrigerator or water bath can and seal for 10 minutes for shelf stable storage up to 1 year(without dairy products or nut oils)

Notes

Swirl with mascarpone cheese and serve with toasted baguette as an appetizer.
Toss with fresh cooked pasta and add a small amount of pasta cooking water.
Use as a pizza sauce with fresh cherry tomatoes and a fresh mozzarella.
Toss salad greens for a lovely salad.
Marinade chicken or steak before grilling.
Keyword 30 minute recipe, aromatic, dips for chips, fresh herbs, garlic, greens, pasta sauce, penny saving, salad greens, zero waste
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Green Goddess Dressing

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Green Goddess Dressing

Chef Leah Burback
Try this fresh herby dressing with your favorite veggies or chips for an appetizer. A great compliment to little hors-d'Å“uvres like bean burgers, crab cakes, hush puppies, and so much more!
Prep Time 15 minutes
Total Time 15 minutes
Course condiment, sauce, Snack
Cuisine American
Servings 4

Equipment

  • blender

Ingredients
  

  • 1 cup mayonnaise
  • 1 cup green onions, chopped white and green parts down to just above roots
  • 1 cup basil, chopped try combinations like tarragon, oregano, parsley chervil as well
  • ¾ cup fresh lemon juice or try tarragon shrub
  • 2 tsp garlic, chopped
  • 2 each anchovies, oil-packed
  • 2 tsp kosher salt
  • 1 tsp white pepper, fresh ground
  • 1 cup sour cream or whole greek yogurt

Instructions
 

  • Place all but sour cream(or yogurt) in a blender and blend until smooth.
  • Add the last ingredient and mix just until smooth. over mixing will seperate the cream and liquify your dressing.
  • This will keep for a week in the fridge. Enjoy with your favorite veggies as a dip, as a dipping sauce on your favorite chicken recipe, or as a dressing for a grain salad.
Keyword 30 minute recipe, appetizer, chopped salad, dips for chips, dressing, fresh herbs, herbs