Donate
Recipe

Greens Pesto

3
Mins
Prep time
5
Mins
Cook time
4
Serves

A quick and fail-safe way to use up your greens into a delicious pesto that can be added to pasta, sandwiches, or on eggs.

Dairy
Gluten Free
Vegetables
Vegetarian
Greens Pesto

This greens pesto is a quick and simple use it up recipe that turns leftover leafy greens and herbs into a versatile sauce. It easily livens up pasta, sandwiches, or even scrambled eggs. Instead of letting that spinach wilt or those herb stems go unused, you can repurpose them. Just blitz with nuts, garlic, and parmesan for an incredibly fresh pesto. Top it with a thin layer of olive oil to keep it bright and vibrant and help it last for weeks. So, the next time your greens are looking tired, or you’ve got extra herbs, you can help tackle food waste by giving this simple greens pesto a try!

Need

2 cups of leafy greens (we used baby spinach)
1/2 cup of any herbs (we used parsley and basil)
1/2 cup of seeds or nuts
1/4 cup aged hard cheese (we used parmesan)
4 tbsp olive oil
2 cloves of garlic (optional)
Salt & pepper to season

How

  1. Place leafy greens, herbs, garlic and nuts in a blender and pulse until nuts are coarsely ground.
  2. Add cheese and olive oil and pulse till smooth.
  3. Taste and season if required.
  4. Transfer to a glass container and top with a thin layer of olive oil to prevent the top of the pesto from discolouring.
  5. Enjoy! Once made it will last for weeks in your refrigerator.
More recipes