Bob Blumer’s Pesto May 6, 2019 bob bloomer recipes Bob Blumer’s Pesto No ratings yet Print Recipe Course: Vegetarian Ingredients Method Ingredients 2 cups (total) of leftover fresh celery tops, radish tops, turnip tops, fennel fronds, carrot tops, or a mixture of all. 4 tablespoons rescued olive or vegetable oil (ideally from a jar of sun dried tomatoes or artichoke hearts)2 rescued garlic cloves, rough chopped0.25 cup peanut butter, scraped from the bottom of a jar3 ounces leftover hard cheese (parmiggiano reggiano, aged gouda…), grated Method Add all ingredients to a food processor or blender. Blend. If necessary, add a tablespoon or two of water to facilitate the blending process. Reserve. Tried this recipe?Let us know how it was! Previous Next RELATED POSTS Bob Blumer’s Jamin’ May 13, 2019 Bob Blumer’s Veggie Fritters May 9, 2019 Bob Blumer’s Banana Bread French Toast May 6, 2019 Bob Blumer’s Free-tata May 6, 2019
