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We make pesto with different herbs/vegetable tops and then enjoy it in so many different dishes. It’s great on pasta or risotto, roasted vegetables or even as a spread in sandwiches. We have used basil, parsley, cilantro, carrot tops, fennel tops, arugula and even a combination of two of these greens.


  • small to medium bunch of herbs/greens (mostly leaf with some tender stems), roughly chopped
  • 1-2 cloves garlic, minced
  • 4 ounces of nuts, roughly chopped (almonds, pine nuts, walnuts…)
  • 1/2 cup olive oil
  • 2 - 4 ounces of Parmesan cheese or nutritional yeast (vegan option)
  • 1/2 of lemon squeezed (approx 1 tbsp)
  • salt and pepper to taste


Whiz together in blender or mixer until smooth. Taste and adjust salt and pepper if needed.