Vegetable Scraps that often get tossed in the garbage can serve as the base for a delicious vegetable broth, carrot top pesto, or even watermelon rind confit. We suggest you get acquainted with the leafy green part of root vegetables and the stem of your cilantro bunches, which are not only flavorful but also nutrient dense.
While food waste is a systemic issue of resource distribution, we firmly believe that individual attitudes can impact the course of our society. Food that you don’t eat can be processed at your local compost drop off site but in the meantime, follow the wave of Chefs who are diverting food from the waste stream while enhancing flavor intensity.
“Using waste for flavor? That’s something that chefs go crazy about.”
—Chef Danny Bowien
A pistou is a simple green sauce made by blending herbs with garlic and olive oil.
Many of us are familiar with pesto, traditionally seasoned with parmesan. and served over pasta.
Argentinian chimichurri utilizes cilantro, often with the addition of jalapeños and can be used as a marinade or delectable spread.
Our catch-all garden green sauce recipe combines these traditions into one adaptable recipe. You can use these recipes and swap out greens and add ins as desired.
In this non-traditional green sauce recipe you can use Radish greens, carrot tops, purslane, spinach, arugula, basil, watercress, kale- any flavorful green or herb will do!
Depending on the flavor and texture of the greens that you use, you will have to adjust the amount of oil, salt, and acid (lemon juice or vinegar) to taste. If you are looking to make a marinade, make it pretty acidic and saucy. If it’s for pasta, you want it silky smooth so blending the oil in gradually is key. Sometimes I want it spicier so I add red pepper flakes or a bit of a fresh chili pepper. Stop the blender to taste as you go!
Garden Green Sauce
2 cups fresh leaves (packed)
¼ cup olive oil
¼ cup unsalted pepitas (optional; you can sub nuts or leave out entirely)
3 garlic cloves (or a small shallot, or sub some of the 2 cups leaves with chives)
½ teaspoon lemon juice (to make it more of sauce or chimichurri, sub at least ½ cup red wine or other vinegar)
¼ cup freshly grated Parmesan cheese (optional; sub a few tbsp nutritional yeast to make vegan)
½ teaspoon coarse kosher salt
Add the olive oil, pepitas, garlic, lemon juice and salt to food processor. Blend until it is a thick paste, scraping sides of processor with a spatula. Add the leaves and parmesan cheese. Blend until it’s well incorporated. Keeps about 3-4 days in the refrigerator. Freeze the leftovers!