Sustainability is a word thrown around a lot at the moment and particularly around food!
By definition: “The use of natural products and energy in a way that does not harm the environment. The ability to continue or be continued for a long time.”*
So, how can we be sustainable with our food?? For me, it comes back to the above definition of sustainability – “the ability to continue or be continued for a long time”.
If I buy carrots and only use them for one purpose or even throw them out because I didn’t use them in time and now they are gone off. The ability to continue or be continued for a long time is very short. Sure, I’ll enjoy these carrots on my plate but within probably a day, I’ve eaten them, digested them and moved them out from my body.
But what if I firstly bought enough carrots that I would use before they started to turn. I cooked, chopped or enjoyed the carrots raw . And, I saved the green leafy carrot tops and made some pesto??
The carrot itself would have been enjoyed short term but the carrot top has a much more longer enjoyment period preserved in the form of pesto in the fridge.
Makes 1 jar.
- leafy greens from 1 bunch of carrots
- 100g cheese – hard white cheese e.g. cheddar, parmesan, roughly chopped
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- pinch of sea-salt
- 5 tbsp rapeseed oil
- Discard the stems (and compost) from the leafy carrot tops. Roughly chop the remaining greens.
- Place into a food processor or blender with the cheese, lemon juice and zest and salt.
- Blitz and slowly add the oil as you go until it has formed your desired pesto texture.
- Place into a sterile glass jar or resealable tub. Seal the top of the pesto with a layer of oil.
- Store in the fridge.