Make the Most of Leafy Greens by Using the Stems in Pesto

Finding ways like this to use as much of your ingredients as possible is a great way to reduce your food waste and get the most for your grocery money. You can do this by adding both the stems and leaves from leafy greens to sauces like pesto.

By boiling the steams of leafy greens—like the woody ones in kale or chard, or those thick broccoli stems—you can soften them enough to use in a delicious pesto. If you want, you can even use the leaf, too. I’ve used green chard in a pesto when I’ve run low on basil and needed something to add volume without impacting the flavor too much. If you don’t eat pesto often, you can always se up your vegetables by making a simple stock

Eat All Your Vegetables: How to Use Vegetable Stems and Roots | Food52

Image from llstalteri.

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