An Earth Month recipe that transforms stems, tops, and leaves into something vibrant and delicious.
You can make this pesto using almost anything green you normally toss: carrot tops, radish greens, herb stems, kale ribs, even leftover spinach or arugula. It’s sustainable, flavorful, and endlessly versatile. (Farmhouse Tip: Keep the tops in your freezer until ready to use)
INGREDIENTS (Makes 1 cup)
Greens (choose 2–3 cups total)
- Carrot tops
- Radish tops
- Parsley stems
- Basil stems + leaves
- Kale or chard stems (chopped small)
- Spinach or arugula
Other Ingredients
- ¼ cup nuts or seeds (sunflower seeds, almonds, pistachios, or walnuts)
- 1 garlic clove
- ⅓–½ cup olive oil
- Juice of ½ lemon
- ¼ cup Parmesan (optional)
- Salt + pepper to taste
- Optional: a pinch of chili flakes or honey
INSTRUCTIONS
1. Prep your scraps
Wash greens well to remove dirt or grit. Pat dry.
2. Blend
In a food processor, add greens, nuts/seeds, garlic, lemon juice, and Parmesan.
Pulse until roughly chopped.
3. Stream in olive oil
With the motor running, drizzle in olive oil until smooth and creamy.
4. Season
Taste and add salt, pepper, more lemon, or chili flakes.
Serving Suggestions
- Toss with pasta
- Spread on sandwiches or avocado toast
- Stir into soups or grain bowls
- Use as a marinade for chicken or veggies
- Serve as a dip with farmers market crudités
Storage
Refrigerate up to 5 days
Freeze in ice cube trays for 3 months