Zero Waste Pesto

by @scoopwholefoods

Instead of throwing away your vegetable greens and old herbs, why not make a zero-waste pesto! It’s a great way to use up parts of vegetables that we don’t normally eat like carrot and celery greens instead of throwing them out. Pair it with any leftover herbs you may have, we used basil and parsley but you could also use coriander or mint.

Servings: 1 250g Jar
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  • Handful greens that you would normally throw out: for example carrot top greens, cauliflower leaves, spinach or rocket that has wilted
  • 1 bunch basil leaves
  • 1 bunch of parsley leaves (can substitute for similar tasting herbs that you have at home)
  • 1/2 lemon juiced
  • Approximately 1/3 cup of extra virgin olive oil (add more or less depending on the consistency you want)
  • 1/2 cup almonds


Add all ingredients (except olive oil) into a high-speed blender or food processor. Blitz to combine whilst slowly adding in the olive oil to reach your desired consistency. Store in a jar in the fridge for up to a week.

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