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When you return from the market with fresh vegetables, those often discarded parts can be the hidden gems of your meal. Instead of tossing away carrot tops and broccoli leaves, consider transforming them into a delightful and nutritious dish. This recipe will show you how to create a healthy, zero waste vegan pesto using these underrated ingredients. Not only will you enjoy a tasty treat, but you will also embrace a sustainable approach to cooking that respects the Earth and the delicacies she provides to nurture our bodies...
Why Use Carrot Tops, Broccoli, and Cauliflower Leaves?
Carrot tops are often overlooked, but they are a treasure trove of nutrients. Packed with vitamins A and C, calcium, and iron, these greens can significantly enhance any vegan recipe. For instance, just 1 cup of carrot tops contains about 40% of your daily vitamin C needs. Similarly, broccoli and cauliflower leaves, usually discarded, contain essential dietary fiber and protein. Fiber can improve digestion and help maintain a healthy weight, while protein is crucial for building and repairing tissues.
By incorporating these ingredients, you honor the gifts of the soil. When you use every part of the vegetable, you are not only making your meals healthier but also contributing to waste reduction. According to the USDA, about 30 to 40% of the food supply in the U.S. is wasted. By using these scraps, you play a part in minimizing this issue and rise up the frequency of your food alchemy.
The Ingredients You'll Need
For approximately 750ML
To make your zero waste vegan pesto, gather the following ingredients:
450g carrot tops, broccoli leaves or cauliflower leaves... washed and chopped
150g roasted pumpkin seeds
1 lemon juice
25g lemon peel chopped in pieces
20g nutritional yeast
8g Chlorella
500ml extra virgin olive oil
Salt and pepper to taste
These ingredients are packed with healthy fats, proteins, and essential vitamins. For example, the nutritional yeast not only adds a cheesy flavor but also provides about 8 grams of protein per two tablespoons, making it perfect for anyone on a vegan diet or wishing to increase daily intake of proteins (low carbs, bodybuilding...)
Benefits of Chlorella
Rich in nutrients like vitamins, minerals, and antioxidants
May help detoxify the body by binding to heavy metals and toxins
Supports the immune system
May improve cholesterol levels
May help in weight management
May promote healthy digestion
Benefits of Nutritional Yeast
Rich source of vitamins, especially B-complex vitamins
Contains essential minerals like zinc, selenium, and iron
Provides complete protein with all nine essential amino acids
May help boost immune function
Can add a cheesy, nutty flavor to dishes for those avoiding dairy
Supports a healthy nervous system
Benefits of extra virgin olive oil
Rich in antioxidants
Anti-inflammatory properties
Heart-healthy monounsaturated fats
May help protect against stroke
May lower risk of type 2 diabetes
May have cancer-fighting properties
May aid in weight loss
Benefits of pumpkin seeds
Rich in nutrients like magnesium, iron, zinc, and antioxidants
May improve heart health by reducing blood pressure and cholesterol levels
May help regulate blood sugar levels
Contain fiber that aids digestion
May promote better sleep due to their high content of tryptophan
May support prostate health in men
Step-by-Step Recipe Instructions
Creating your zero waste vegan pesto is not only simple but also a fulfilling process. You’ll enjoy the satisfaction of making something beautiful out of what would otherwise go to waste.
Follow these steps:
Prepare your Greens: Rinse the carrot tops, broccoli leaves, and cauliflower leaves thoroughly. Make sure they are clean and free from dirt. You can eventually rinse them in water with diluted vinegar. Chop them into small pieces to help with blending.
Blend the Ingredients: In a food processor, combine roasted pumpkin seeds, lemon juice, and lemon peel.
I personally started with the seeds and gave it a good blend, making sure the processor doesn't heat up too much. Then, I added lemon juice and peel to the pumpkin seeds "flour" and repeated the process. If the blender starts to heat up too much, stop for a little while and repeat the process.
Once obtaining a paste - it will not be perfectly smooth as you don't want to over-heat the mixture, I added the chopped carrot tops, broccoli leaves and cauliflower leaves plus half of the Olive Oil to support the blending process with fats and extra moisture.
Add the rest of the Olive Oil: Start blending the mixture and slowly drizzle in the extra virgin olive oil until it reaches your desired smoothness.
Season and Taste: Add the nutritional yeast and the Chlorella, as well as salt and pepper according to your preference. Blend the mixture again until everything's well mixed and taste your pesto. Adjust the salt and pepper to make it perfect for your own unique taste
Serve and Store: This nutrient-rich pesto can be served immediately or stored in an airtight container in the fridge for up to a week. It makes a fantastic topping for roasted sweet potatoes, alongside fresh (gluten-free) sourdough bread, or as a dip for crunchy seed crackers...
Enjoying Your Zero Waste Pesto
Your vibrant pesto pairs wonderfully with a variety of dishes. Spread it on crusty sourdough bread for a quick snack, drizzle it over roasted sweet potatoes for added zest, or use it as a flavorful dip for crunchy seed crackers. Each bite combines the nutty flavors of pumpkin seeds and the earthiness of greens, creating an unforgettable taste experience.
This recipe highlights the significance of reducing waste in your kitchen while creating a healthy and delicious dish. Every ingredient reflects a commitment to sustainability, so you can enjoy your meals with purpose.
Nutritional Benefits of Your Pesto
Beyond its delectable flavor, this zero waste vegan pesto provides numerous health benefits:
Vitamin A & C: Essential for supporting your immune system, skin, and eye health.
Dietary Fiber: Aids in digestion and helps in weight management.
Calcium & Iron: Crucial for bone health and energy, especially for those following a vegan lifestyle.
Zinc: Important for metabolism and immune function.
Healthy Fats: The extra virgin olive oil is rich in monounsaturated fats that are good for heart health.
In a world where mindful eating matters, this recipe embodies how you can bridge sciences and consciousness by creating very tasty meals while honoring the Earth and what she offers to us with infinite love and caring energy
Embrace the natural way
Preparing a zero waste vegan pesto not only fills your plate with healthy nutrients but also aligns with sustainable eating practices. By creatively using carrot tops, broccoli leaves, and cauliflower leaves, you showcase your desire to connect deeper with the Earth and transform your relationship to her beauty and the infinite possibilities offered by any single material from her soil - from vegetables to scraps...
As you learn to appreciate these often-overlooked ingredients, your kitchen can become a space for connection with nature. This journey into sustainable cooking invites you to nourish yourself while diving deeper into the great mystery of Life.
Looking for support?
If you are looking for support to feel more balanced, more in tune with yourself and the Earth and transform your diet into a spiritual journey, I am available for 1:1 support work
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