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Zero-waste pesto

Level
very easy
Prep Time
10 min
Total Time
10 min
Makes
175 ml (3/4 cup)

Ingredients

1 cup
basil (or a combination of fresh herbs), packed
250 ml
1 cup
radish or carrot tops
250 ml
2 tbsp
roasted nuts or grains
30 ml
2 tbsp
firm-rind cheese, grated (optional)
30 ml
1
garlic clove
1/2 tsp
salt
2.5 ml
To taste pepper
1/3 cup
sunflower or olive oil (or other oil of your choice)
75 ml

Directions

Step 1
Place all the ingredients, except for the oil, in a food processor. Puree until smooth.
Step 2
Gradually add the oil while the food processor is still running, until mixture is thoroughly combined.
Step 3
Use immediately or freeze in small containers or ice trays.

Tips

Replace the vegetable tops with leafy greens, such as spinach, arugula, or kale.
Switch up the flavours by trying different combos, such as cilantro and pumpkin seeds, or kale and cashews.
Season your pesto with miso.
For a touch of heat, add a small fresh hot pepper or a pinch of dried pepper flakes.
Classic pesto is often made with Parmesan, but you can replace it with a firm-rind Quebec cheese of your choice.