Instead of throwing away your vegetable greens and old herbs, why not make a zero-waste pesto! It’s a great way to use up parts of vegetables that we don’t normally eat like carrot and celery greens instead of throwing them out. Pair it with any leftover herbs you may have, we used basil and parsley but you could also use coriander or mint.
Add all ingredients (except olive oil) into a high-speed blender or food processor
Blitz to combine whilst slowly adding in the olive oil to reach your desired consistency
Store in a jar in the fridge for up to a week
oilsOur extra virgin olive oil is cold pressed straight after harvest to ensure optimal flavour & freshness from olives grown country Victoria. This multi-purpose fruity oil is perfect for drizzling, dressings, dipping and cooking, a very useful “all-rounder” in the kitchen. Rich in antioxidants, vitamin E, omega-3 and 6. Free from cholesterol, preservatives or additives. Store in a cool, dry place in your pantry.
nutsA-grade, Australian, dry roasted almonds. High in potassium, folic acid, vitamin E, protein and heart-healthy fats. Known to help regulate blood pressure and cholesterol levels. Rich in antioxidants & help to flush out free radicals and detox the body. Store in an airtight container, in a cool, dry place.
