No need to throw out those wilting greens and herbs! Turn them into this delicious and nutritious pesto!

Units Scale

1 cup leftover greens (Spinach, Kale, Arugula all work well)

1 cup leftover fresh herbs or more greens (Basil, Cilantro, Mint work well)

1/3 cup nuts or seeds*

1–2 cloves of garlic

2 Tbsp nutritional yeast, or parmesan cheese

Juice of 1/2 a lemon

1/3 cup extra virgin olive oil

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To a blender or food processor, add greens/herbs, nuts, nutritional yeast/parmesan and garlic. Pulse the mixture until a crumble is formed.

Drizzle in the lemon juice and olive oil and blend until smooth.

Sunflower seeds, pumpkin seeds, walnuts, almonds, cashews all work well. Use what is most accessible to you!

Keywords: pesto, imperfect produce