RECIPE: Pesto with the Rest-o!

For me, outdoor adventures aren’t limited to time in the woods, or exploring the trails. If you keep an eye on my IG stories, you’ll know those creative adventures extend into our kitchen! I might not be making carrot-shaped jewelry (on the other hand 🤔), but I do know that growing ingredients and bringing them into the kitchen, is vital to keep creativity flowing through all areas of my life! Lily and I hope this inspires you to do the same…

Lily's designated green bean patch at our new house... We call her the "bean burglar", after learning her love for making them disappear from the planter box on our patio!

This time of year can be depressing when your veggie plants are starting to dwindle. Some plants, like beans and tomatoes might not have fruit, but the rest of the plant is still vibrantly green! If you like to limit waste like me, there’s a remedy for some of that inner conflict.

Have you ever bitten a bean or a tomato leaf? They taste just like their fruit. It’s wildly awesome! So, to get the most out of those plants, harvest the “rest” (the leaves) and make pesto! In my opinion, you’re in for a mind-blowing, aromatic treat (especially with the tomato leaves).

RECIPE | Pesto with the Rest-o

NOTE: This is a modified version of pesto I’ve developed to work around my migraine triggers with certain foods. Please adapt to suite your own needs and enjoyment! And sorry, I rarely measure, I go by eye and taste when I cook…

INGREDIENTS

  • Large handful assorted green leaves (Bean, tomato, basil, etc.)

  • A few chives (My sub. for garlic)

  • A few tablespoons of light EVOO (My sub. for richer dark EVOO)

  • Handful roasted + salted sunflower seeds (My sub. for pine nuts)

  • Healthy pinch of ground black pepper

  • Tiny squeeze of fresh lemon, or zest of

  • Grated fresh mozzarella (My sub. for parm)

MAKE

  1. Toss it all in a food processor to preferred consistency.

  2. Scoop on to your next meal!

  3. Refridgerate in air tight glass to extend (or freeze)

SUGGESTIONS

  • Harvest all the leaves for a big batch you can freeze in portions to enjoy your garden in the winter!

  • You can experiment with carrot and beet tops (the greens) as well!

  • Sauté or roast your garlic, shallot, etc. before adding, for a richer and slightly sweeter flavor.

Hannah SeamanrecipesComment