While I am cooking, I set aside all the little green scraps. I keep them in the fridge until I have collected a large handful or two. Then I make "green things" pesto to use up the delicious green leftovers.
The "green things" are all the odd bits that don't go into our dinners:
- Hard lower broccoli stalks
- Curly broccoli leaves
- Darker leek sections
- Woody lower asparagus stalks
- Ribs of dark, leafy greens
When there is a little container of these green bits, then I make this dead-easy pesto. I make it in the evening at the same time as a meal. I steam or boil the green things, depending on what the regular meal preparation already requires.
Then I puree the green things with some olive oil, lemon juice, and maybe some parmesan cheese. If there are extra walnuts or cashews around, they might get thrown in, too. If there are no nuts available, that is fine too.
I use the pesto for so many things. It's an easy way of enjoying vegetables at many times of day!
- Use as a sauce for pasta
- Use as a topping for a lunch time salad
- Use as a sauce on top of steamed vegetables
- Make a veggie-laden breakfast by ladeling it over grain-free breakfast breads
- Mix with some creme fraiche or plain yogurt and use it as a dip for vegetable sticks
Green Things Pesto
makes about 1 cup (250 ml) sauce
This is more of a suggestion than a recipe. Feel free to add or subtract ingredients that seem good to you.
3 c (3 large handfuls) of mixed green things (leeks, broccoli or asparagus stalks, ribs from leafy greens)
a large glug of extra virgin olive oil
1 lemon, juiced
2 T grated Parmesan cheese
1 clove garlic (optional)
1/2 c (a handful) of nuts (optional)
salt and pepper
Steam or boil the green things until soft.
Puree the green things with the rest of the ingredients.
Taste and add salt and pepper if required.
Do you like pesto?
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