This zero-waste pesto is one of my favourite ways to re-purpose pesky green stems that would otherwise be tossed in the bin.
Start with a Nut/Seed Base, About 50g (CHOOSE 1)
almonds, pumpkin seeds, walnuts, pistachios, hazelnuts or pine nuts.
+ ADD Tl-IE ENDS OF HERBS, A LARGE BUNCH (OR TWO)
mint, basil, parsley, dil I, coriander or marjoram
+ ADD ACIDITY (About 2 Tbsp)
+ ADD SOME OIL (About 4 Tbsp)
+ ADD A FLAVOUR
pinch of red chilli, garlic, soy, green chilli, agave nectar, nutritional yeast
- You can either soak your nuts in water overnight or up to 1 hour before blending.
- Add nuts or seeds to blender. Next, add your stems and 2 tbsp of acidity and oil. Blend for 20 -30 seconds.
- You may need to stop and scrap the sides of your blender. Blend again for 20-30 seconds or until it slightly smooth and bit chunky.
Max La Manna is a zero-waste vegan chef and award-winning author. His debut cookbook More Plants Less Waste won the Gourmand award for the UK's Most Sustainable Cookbook in 2019 and placed 2nd in the world.
Max's mission is to re-frame how we view the leftovers and scraps that are typically thrown away to prevent them going to landfill.
Max uses social media to draw light to climate issues and de-stigmatise the waste we create in our kitchens by creating simple, innovative and exciting recipes.