Veg top pesto

by Victoria Glass
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Ingredients

Store Cupboard

  • 50g of pine nuts, these are traditional, but if preferred you can use hazelnuts, almonds, pistachios, walnuts, or any other nuts you find lurking in the kitchen cupboards
  • salt
  • pepper
  • 1 pinch of sugar

Fruit & Vegetables

  • 80g of vegetable tops, you can use all of one, a mixture of some, or add in some soft herbs (like basil or parsley) if you don’t have quite enough
  • 1 small garlic clove, crushed
  • lemon juice

Cheese

  • 30g of Parmesan, grated (use a similar cheese using vegetable rennet if serving to vegetarians)

Oils & Vinegars

  • extra virgin olive oil, you'll need 5–7 tbsp depending on the veg tops used