Vegetable Scrap Pesto
Turn your vegetable scraps into a flavour-packed pesto that’s easy to make. Use it on pasta, sandwiches, or as a veggie dip. Blend seeds, greens, garlic, salt, and olive oil, then stir in Parmesan for a delicious touch at the end. It’s a tasty way to reduce food waste while boosting every meal with fresh, vibrant flavours.
Prep Time
10 min
Cook Time
None
Difficulty
2
Serving Size
Makes approx. 1 jar
Ingredients
- 150g Mixed seeds (not peanuts or nuts)
- 225g Mixed greens/soft herb scraps (e.g. carrot tops, rocket, spinach)
- 2 cloves Garlic
- 1/2 tsp Salt
- 200ml Olive oil
- 100g Grated parmesan
Method
In a food processor or blender, combine the seeds greens, garlic, salt, and olive oil.
Blend until smooth or slightly chunky—your preference.
Stir in the grated parmesan at the end to avoid melting during blending.
Store in a jar in the fridge for up to 5 days or freeze in small portions.Chef’s Tips
- Use in pasta, sandwiches, or as a veggie dip.
- Freeze in ice cube trays for easy future use.
- Helps reduce food waste and boost flavour.
Chef’s Tips
- Use in pasta, sandwiches, or as a veggie dip.
- Freeze in ice cube trays for easy future use.
- Helps reduce food waste and boost flavour.
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