At HeroGo we’re all about fighting food waste, and we’ve found the ultimate way to use the bits of veg you’d usually throw away - pesto!
Perfect for using the leafy greens on anything from cauliflower to carrots, and beetroot to turnips, it’s a great way to transform waste into something absolutely delicious.
Inspired by Daily Wrap, Babe Street Kitchen, Minimalist Baker and Fork in the Road, these recipes all have a handful of ingredients in common, and you’re sure to have them in your cupboards already - garlic, oil, seasoning and lemon juice. Just stock up on parmesan, herbs and nuts, and you can make an entire selection of healthy pestos!
However you serve this pesto - mixed with pasta, spread on sandwiches, or drizzled on grilled veggies like marrow or aubergine - it’s the most healthy and delicious way to fight food waste.
Overview:
Prep time: 10 minutes
Cauliflower leaf pesto
Ingredients:
Leaves from one cauliflower
50g cashews or walnuts
50g parmesan, grated
2 cloves of garlic, peeled
1 tbsp lemon juice
100ml oil
Salt & pepper, to taste
Instructions:
Wash the leaves and remove the hard parts.
Put the leaves, nuts, parmesan, garlic and lemon juice in a food processor.
Blend and gradually add the oil until it becomes smooth.
Season to taste.
Beetroot leaf pesto
Ingredients:
3-4 beetroot leaves
Juice of 1 lemon
120ml oil
3 cloves of garlic, peeled
1 tbsp chilled water
3 tbsp chopped almonds
Salt & pepper, to taste
Instructions:
Wash the leaves, shake dry, and chop.
Put the leaves in a food processor with the lemon juice, oil and garlic.
Pulse until smooth.
Add the water, almonds and seasoning, and blitz for another couple of minutes, until everything is well combined.
Carrot top pesto
Ingredients:
20g carrot tops, tough stems removed
25g basil
40g pine nuts
2 tbsp lemon juice
2 cloves of garlic, peeled
1/2 tsp salt
2 tbsp oil
1-2 tbsp water
Instructions:
Wash the carrot tops.
Add them to a food processor with the basil, pine nuts, lemon juice, garlic, salt and oil.
Blend until it becomes a chunky mixture.
Add 1 tablespoon of water, and blend again.
Keep adding 1 tablespoon of water at a time until it becomes creamy, but be careful not to over-dilute it.
Adjust the seasoning, if needed.
Turnip greens pesto
Ingredients:
130g turnip greens
40g pine nuts
2 cloves of garlic, peeled
120ml oil
60g parmesan
1 tbsp lemon juice
Salt & pepper, to taste
Instructions:
Wash the turnip tops, and dry them.
Add to a food processor with the pine nuts and garlic.
Blend, gradually adding the oil, until finely chopped.
Keep pulsing until everything is well combined.
Add the parmesan and seasoning. Blend again until combined.
Add the lemon juice and adjust the seasoning, if needed.
Storage tips
Once ready, put your pesto in a clean jar and keep it in the fridge for up to 3 days.
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