Zero Waste Greens Pesto

Chef Leah Hays

Prep Time 20

Cook Time 5

Total Time 25

Course Appetizer, condiment, garnish, sauce

Cuisine American, Italian

Servings 1 quart

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:

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)