Food waste is a major issue of our time. Every year, countless tons of food are thrown away when they could have been consumed or otherwise utilized. In our kitchens, it’s common to see peels, leftovers, and vegetable greens end up in the trash, even though they are still perfectly edible and rich in nutrients. In this article, we will explore a concrete way to reduce this waste: making pesto from greens. It’s a simple and tasty trick to give a second life to these often-overlooked leaves while enriching your dishes with an original flavor. Get ready to change your perspective on carrot, radish, beet, or turnip greens. You’ll see how, with a few simple steps, you can create delicious pestos and bring a touch of creativity to your daily recipes.

What are greens and why should you use them?

Greens are the leafy or green stalks that grow on top of certain vegetables. You typically find them on carrots, radishes, beets, turnips, fennel, or even spring onions. Often cut off and discarded without a second thought, they are actually a fantastic culinary resource and a concentrate of vitamins, minerals, and fiber. Carrot greens, for example, can contain a good amount of vitamin C, antioxidants, and calcium. Radish greens, on the other hand, are rich in iron and vitamin B9. Rather than throwing away these green treasures, it’s wise to learn how to consume them to enjoy their many benefits.

In terms of taste, greens often bring fresh and slightly bitter or peppery notes, depending on the type of vegetable. It’s precisely this subtle bitterness that can enhance a homemade pesto. Moreover, reusing these parts that we are used to discarding helps limit waste and save money in the long run. More and more of us wish to adopt a more environmentally friendly lifestyle. Fighting food waste is one of the most effective ways to reduce our ecological impact, and using greens fits perfectly into this approach.

Main types of greens usable in pesto

Before you start preparing, it’s important to know which types of greens are best suited for making a tasty pesto. Of course, cooking is a world where experimentation is welcome, and nothing prevents you from mixing several types of greens in the same recipe to create new flavors. Here are some common examples of greens you can use:

1. Carrot greens
   Carrot greens are probably the most popular when it comes to turning them into pesto. They have a fresh and slightly herbal flavor, similar to parsley. They adapt very well to all kinds of preparations and pair easily with garlic, nuts, or seeds.

2. Radish greens
   Spicier, radish greens add a touch of character to your pesto. They have a more pronounced taste reminiscent of arugula. If you like stronger flavors, you’ll love radish greens pesto.

3. Beet greens
   Beet greens have an earthy flavor, but there’s also a rather unique sweet note. They can be paired with a slightly acidic ingredient (lemon juice or vinegar) to counterbalance the natural sweetness of the beet.

4. Turnip greens
   They have a relatively neutral taste, with a slight bitterness. They are sometimes confused with spinach when cooked. If you’re looking for a subtle pesto, turnip greens can be a good option.

5. Fennel greens
   Fennel produces light green, highly aromatic foliage with anise notes. Its taste is more delicate and can be highlighted by milder ingredients such as almonds or cashews.

6. Other greens and stalks
   Spring onions offer green stalks with a mild and slightly sweet flavor. It’s also possible to use the fine green leaves of leeks, as long as they are tender. Feel free to be creative and experiment with different combinations based on what you have on hand.

Why turn your greens into pesto?

Pesto is an Italian preparation made from fresh basil, pine nuts, garlic, olive oil, and grated cheese (parmesan or pecorino). However, this recipe can be adapted to other herbs and foliage, making it the perfect medium for accommodating vegetable greens. Green pesto has several advantages:

• Reduce waste: the primary goal is to use what we have rather than discard it.
• Extend freshness: quickly turning your greens into pesto extends their shelf life from a few days to several weeks (depending on storage method).
• Bring new tastes: each type of greens imparts a specific flavor. Radish greens pesto will be spicier, while beet greens pesto will be sweeter and earthier.
• Enjoy nutrients: greens are often rich in vitamins, minerals, and fiber.

Basic ingredients for a greens pesto

While you can adapt your recipe according to your dietary preferences, here are the basic ingredients common to most greens pestos:

1. Fresh cleaned greens
   The quality of your greens is crucial. Choose unwilted, bright green greens. Remove any yellowed or damaged parts.

2. A fatty base
   Extra virgin olive oil is the most used, as it brings a fruity taste and integrates perfectly with the creamy texture of the pesto. However, you can experiment with rapeseed oil, sunflower oil, or even walnut oil to vary flavors.

3. Crunchy or creamy ingredients
   In the original recipe, pine nuts are used. But for greens pesto, you can use all sorts of seeds or nuts: walnuts, almonds, cashews, sunflower seeds, pumpkin seeds. Each of these ingredients can alter the taste and texture of your pesto. Cashews, for example, bring a very creamy texture.

4. Aromatic element
   Garlic is generally used to give character to the pesto. You can add more or less depending on your preferences. If you’re looking for a milder variant, consider shallots or roasted garlic.

5. A salty agent
   This salty note often provided by parmesan or pecorino can be replaced by nutritional yeast if you want a vegan option. Nutritional yeast gives a cheesy taste while being 100% plant-based.

6. A hint of acidity (optional)
   Some like to add a few drops of lemon juice or apple cider vinegar to enhance the flavor and preserve the green color of the greens. It’s optional, but it can make a real difference.

Easy recipe: carrot greens pesto

To give you a concrete example, here is a simple recipe to make carrot greens pesto. This recipe is basic enough to serve as a starting point for all your experiments with other types of greens.

Ingredients

• The greens from a bunch of carrots (make sure they are fresh)
• 2 cloves of garlic
• 50 g of sunflower seeds (or almonds, or cashews)
• 50 g of parmesan (or nutritional yeast for a vegan version)
• 1 tablespoon of lemon juice (optional)
• About 6 tablespoons of extra virgin olive oil (adjust according to desired consistency)
• Salt and pepper to taste

Preparation

1. Cleaning the greens
   Wash your greens thoroughly under cold water to remove soil residues and any insects. Drain them and gently dry them with a towel or a salad spinner.

2. Preparing the ingredients
   Peel and roughly chop the garlic cloves. Grate or cut your parmesan into pieces if you’re not using nutritional yeast.

3. Blending
   In a mixer or blender, place the greens, garlic, sunflower seeds or nuts, cheese (or nutritional yeast), and lemon juice if you want to add a tangy touch. Pour in half of the olive oil.

4. Gradually add oil
   Blend in short pulses, adding the remaining oil gradually until you achieve a creamy consistency. Stop in time to avoid overheating the mixture: overheating can make the pesto bitter. Taste and adjust seasoning with salt, pepper, and possibly lemon juice.

5. Storage and preservation
   Transfer your pesto to a clean jar. Cover with a thin layer of oil to minimize oxidation. Store in the refrigerator; it will keep for up to a week. You can also freeze the pesto in small portions (in an ice cube tray, for example) for longer availability.

How to use greens pesto daily?

Pesto is an incredibly versatile condiment. Once prepared, it can be incorporated into a multitude of dishes to add a touch of flavor and color. Here are some ideas for using it daily:

1. Pasta or gnocchi
   The classic way is to mix pesto with al dente pasta. Add a little pasta cooking water to dilute the pesto and achieve a creamy sauce that will deliciously coat your pasta or gnocchi.

2. Spread
   Spread a spoonful of pesto on a slice of toasted bread. Add a few pieces of tomato, a drizzle of olive oil, and a little salt. It’s a simple and satisfying snack. Perfect for an appetizer or brunch.

3. Pizza base
   Replace traditional tomato sauce with greens pesto to create an original pizza. Top with seasonal vegetables and cheese (or vegan equivalent). This alternative brings a fresh twist to classic pizza.

4. Marinade and salad dressing
   Greens pesto works well in a bowl of grilled or raw vegetables. You can also turn it into a vinaigrette by diluting it with a little oil and vinegar. Perfect for enhancing a green salad or a quinoa dish.

5. Soup and stew garnish
   A spoonful of pesto when serving a soup or velouté can make all the difference in terms of taste and presentation.

6. Accompaniment for steamed vegetables
   To enhance steamed or roasted vegetables, a drizzle of pesto adds a contrast of textures and a gourmet flavor. Carrots, zucchini, potatoes, or broccoli pair perfectly with greens pesto.

Focus on nutritional aspects

Beyond taste pleasure, greens pesto also offers interesting nutritional benefits. Here are some key points:

• Vitamins and minerals: depending on the variety of greens used, you’ll benefit from vitamins A, C, K, as well as minerals like calcium, iron, potassium, and magnesium.
• Fiber: greens generally contain a good amount of dietary fiber, essential for digestive health.
• Quality fatty acids: by choosing a good vegetable oil (olive, rapeseed, flaxseed, walnut), you provide beneficial unsaturated fatty acids for the cardiovascular system.
• Vegetarian and/or vegan option: by replacing parmesan with nutritional yeast or simply omitting it, you get a 100% plant-based pesto. Ideal for those who wish to limit or eliminate animal products while maintaining a rich nutritional profile.
• Raw ingredients: homemade pesto mainly contains whole and raw ingredients, making it a less processed food than many commercial condiments containing additives or preservatives.

Additional tips and tricks to reduce waste

Making greens pesto is just one step among many initiatives to fight waste. Here are other ideas you can implement:

1. Plan your meals
   Before going shopping, think about the dishes you want to prepare during the week. This will prevent you from buying too much food that might go to waste.

2. Freeze leftovers
   Instead of letting your greens wilt at the bottom of the fridge, consider freezing them if you don’t plan to use them immediately. You can later incorporate them into a soup, quiche, or pesto.

3. Recycle your peels
   Some peels can also be effectively reused. Potato or carrot peels, for example, can be roasted in the oven with a drizzle of oil and a little salt to make tasty chips. Onion and garlic peels can be used to flavor a broth.

4. Compost
   When some parts of your vegetables are no longer usable, compost them to enrich the soil and nourish your garden or plants. It’s a virtuous cycle that significantly reduces the amount of waste ending up in the trash.

5. Learn to accommodate leftovers
   Pesto will allow you to enhance leftover pasta or rice. There are also countless ways to recycle cooked or raw vegetables into pies, patties, sauces, and much more. Learning to cook your leftovers is an essential practice for aiming for zero waste.

6. Vary the pleasures
   The key to staying motivated in the fight against waste lies in variety. Don’t hesitate to change recipes often, mix different types of greens, or try new seasonings. This way, eating more responsibly will remain a pleasure and not a chore.

Some original variant ideas

If you’re looking for new flavors and creative options for your pesto, let yourself be inspired by these few variants:

• Radish greens and chili pesto
  Add a small red chili (or some chili flakes) to your radish greens, with cashews and olive oil. You’ll get a spicy pesto, perfect for enhancing vegetarian tacos or fajitas.

• Beet greens and lemon pesto
  Beet greens can be used to create a surprising pesto, pleasantly tinged with pink depending on the proportion of red stems you leave. Add a more pronounced acidity with lemon juice and incorporate pumpkin seeds.

• Turnip greens arugula-style pesto
  For a taste similar to arugula pesto, plan garlic, pine nuts, and grated parmesan. Turnip greens have a slight bitterness reminiscent of arugula, especially if they are very fresh.

• Fennel-lemon-almond pesto
  Fennel greens have this slightly aniseed flavor. To soften, opt for slivered almonds (lightly toasted in a pan if you wish), a dash of lemon juice, and you’ll get a fresh and delicate pesto.

• Spinach stalks and basil pesto
  Don’t throw away the stalks of your spinach if they are still tender. Mix them with a little fresh basil to regain the flavor of traditional pesto while reducing the amount of basil needed.

Mistakes to avoid

Although making greens pesto is quite simple, there are a few pitfalls to avoid to succeed in your recipe:

1. Neglecting the freshness of the greens
   It’s best to make pesto with greens that have been recently harvested or purchased and haven’t been stored too long in the fridge.

2. Over-blending
   If your processor runs too long, you risk heating the greens and ruining their taste. Instead, pulse successively to maintain a texture that preserves freshness and color.

3. Overdoing the garlic
   Garlic can quickly dominate the entire preparation. Start with small amounts and then adjust to your taste.

4. Forgetting to taste and adjust
   Each batch of greens has unique taste and texture characteristics. After an initial blend, always take the time to taste and season with salt, pepper, acid (lemon juice or vinegar), or oil.

5. Improperly storing the pesto
   Once the pesto is made, store it in an airtight jar and always cover with a thin layer of oil to prevent oxidation. Store it in the coldest part of the refrigerator.

In conclusion: a small gesture, a big step

Turning greens into pesto perfectly illustrates how simple actions can be part of a broader approach to reducing food waste. Not only does it allow you to save by making the most of what you already have in your kitchen, but it also gives you the opportunity to discover new flavors and highlight sometimes unsuspected nutrients. Greens, often considered waste, don’t have to end up in the trash. They can be the starting point for a tasty and original dish.

When you go to the market or supermarket, take the time to choose your vegetables with their greens still attached, if possible freshly picked. Once home, rinse them thoroughly and immediately think of this pesto recipe. You’ll be surprised at how making greens pesto can become a pleasant habit, saving you money and enriching your diet. Don’t hesitate to test different combinations of greens and ingredients: your next culinary discovery might be just a blender away.

The fight against food waste is built into all the small gestures of everyday life. Becoming aware of the gastronomic and nutritional value of previously neglected vegetable parts is already a big step in the right direction. So next time you find carrot, radish, or beet greens, remember all these possibilities to make a delicious pesto instead of throwing them away. Every little gesture counts and can inspire others to follow the same path for more responsible, healthy, and tasty cooking. Enjoy your meal and happy pesto making!