Bob Blumer’s Pesto

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Course: Vegetarian

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
0.25 cup peanut butter, scraped from the bottom of a jar
3 ounces leftover hard cheese (parmiggiano reggiano, aged gouda…), grated

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.

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