Vegetable scrap pesto
What you’ll need
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.
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Vegetable scrap pesto