Zero Waste Greens Pesto
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.
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