This blog post was written by a very special guest, Tasha, aka The Purposeful You!
She has created an incredible pesto recipe with fresh ingredients from her garden and we are so excited to share it with all of you!
Take it away tasha!
"It’s that time of year in the garden…We can see all the seedling sprouting and now it’s time to thin them out to ensure our vegetables have room to grow. Most seeds have a 65-75% germination rates so you tend to plant more than you need to have a full producing garden. We have taken the term zero waste very seriously in our garden this week and used our radish and spinach leaves we thinned out to make homemade pesto! Oh and the best part, it’s vegan!
We were inspired by permacrafters, an online eco school, to make pesto with radish leaves. We decided to take it to the next level and use our spinach and radish leaves we thinned out to make pesto. It turned out amazing! We even topped it off with a few pansies from the garden to make a beautiful afternoon snack.
What You’ll Need:
- 1 cup of radish & spinach leaves (combined)
- 2 tbsp of nutritional yeast
- 1/4 cup cashews
- 1 garlic clove
- Half a squeezed lemon
- 1/4 cup of olive oil
- Add pansies (optional) they are edible!
- First, we thinned out our radishes and spinach. We had about a cup of greens. You want to thin these two vegetables out when they have 3+ strong leaves. This is typically 3 weeks after planting depending on your outdoor temperatures. Instead of composting them, save them to make pesto!
- Wash them and let them dry on a compostable swedish dish cloth instead of a paper towel. We love Nature Bee Swedish Dishcloths seen above.
- We mixed all the ingredients listed below (you probably have them all in your home) in a blender/food processor and voila, homemade vegan pesto out of “waste” from our garden!"
THANKS FOR READING!
We hope you take the time to make this delicious and nutritious pesto recipe! If you loved this blog, make sure to check out The Purposeful You's website and blog! Be sure to take a look at her Instagram page too for more great content!
pro tips from us at nature bee
1. If you make your pesto in a bowl, cover it in a Beeswax Wrap so it lasts longer in your fridge!
2. The other half of that lemon used for the pesto? Wrap it up in a small wrap! It'll last much longer than in plastic wrap;)
3. Clean up after yourself with a Swedish Dishcloth! No one likes a messy kitchen...