Today friends, we’re talking two of my favourite things pesto and using the whole vegetable. According to the Australian Department of agriculture, water and environment in Australia alone, we waste around 7.3 million tones of food. That’s about 300kg per person that’s so much food! If you’re interested read up about on their website. https://www.environment.gov.au/protection/waste-resource-recovery/food-waste
So in an effort to minimise our food waste, for most of the vegetables that we use we can actually eat the whole thing. No need to throw away the leaves or the top of that leek. There is a lot we can do to minimize our waste, but today I’m coming at you with a simple beetroot leaf pesto.
How to pesto..
The next time you’ve got some beets, don’t throw away those leaves hunny, make this beautiful beetroot leaf pesto. The colour of the stems and the leaves make the pesto a beautiful purple colour.
You will need a food processor to make this recipe, or a nutri bullet will also work. Pesto can be made in a mortar using a pestle to grind but that’s an arm workout and a half.
You only need 6 ingredients to make this pesto, beet leaves, parsley, lemon, olive oil, garlic, almonds and salt & pepper. All you need to do is roughly chop the leaves chuck it all in the blitzer and whiz it all up hunny.…