A delicious way to use your veg scrap greens, try this versatile pesto drizzled over chunky chips, stirred into soups, stuffed in pitta pockets (with fresh salad greens from your indoor garden) or poured over pasta and rice dishes. The pesto keeps for about a week in the fridge.
■ 100g/3½ veg top greens ■ 50g/1¾oz nuts, toasted (walnuts, pine nuts, cashews) * ■ 50g/1¾oz grated parmesan (dairy or vegan) ** ■ 100ml/3½ fluid oz olive oil ■ 2-3 cloves garlic, chopped ■ Juice ½ lemon ■ Salt and pepper to taste 1. Chop the leaves and place in a food processor with the nuts, cheese (if using), garlic, lemon juice, olive oil and a good grinding of salt and pepper.
2. Process until the pesto is smooth, adding a…