Bob Blumer’s Pesto
- Yield: approximately 1 cup pesto
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 chopped
- 1/4 cup peanut butter, scraped from the bottom of a jar
- 3 ounces leftover hard cheese (parmiggiano reggiano, aged gouda…), grated
Instructions
- 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.
