Roots are the only delicious part of vegetables – use those leaves to make pesto! This recipe can be used for a variety of soft greens such as carrot tops, radish leaves and peashoots, and herbs like basil and parsley. You can mix leaves for a different flavour and even use foraged wild greens like sorrel, plantain ad wild garlic! Food waste is a huge contributor to climate change, generating about 8% to 10% of annual global greenhouse gas emissions. So make sure to get creative and use every part of each ingredient to ensure #NoFoodWaste.

Ingredients

• 100g leaves
• 25g nuts (cashew or pine nut are good)
• 175ml oil (olive or something neutral like rapeseed oil)
• 2 cloves garlic, crushed
• Pinch salt

Method

1. If using a food processor, throw all ingredients in and blend, adding more oil if necessary.
2. If using a hand held blender, break up the nuts first with a pestle and mortar or a rolling pin, wine bottle etc add the remainder of ingredients and blend, adding more oil as needed.
3. Pour into a sterilised jar and keep refrigerated.

Parmesan can also be added to the recipe but it may not last as long and will not be vegan.