At the heart of transitioning to a zero, or low-waste lifestyle, is assessing and understanding where you can intuitively improve in the day to day. In the kitchen, this can translate to using parts of produce you’d normally compost and traditionally undesirable food. From using almond pulp from nut mylks, to creating pesto out of carrot greens, shifting the paradigm of what we define as traditional food mixtures is all part of the fun.
Below, a simple and delicious carrot green pesto with cucumber noodles. This is a recipe that can be altered based on what’s in the fridge or what’s in season. From dandelion greens to nasturtium, any dark and peppery leafy greens adds a dynamic and surprising addition. Cucumber can be swapped with zucchini or even real pasta. Your kitchen, your rules.
A zero-waste kitchen is all about introducing dynamic ingredients and being flexible with what’s in season. Think of this recipe as a template – one you can expand, experiment, and innovate on. For an extra crunch, throw in some nuts.
- A handful of organic carrots with greens (4 - 5 )
- 2 cloves garlic
- A handful of parsley (sub basil)
- 1 tablespoon of olive oil
- 1 avocado
- Salt/pepper/cayenne to taste
- 1 full lemon, squeezed
- Spiralized cucumber/zuchinni/regular pasta
- Thoroughly rinse carrot greens. Since carrot greens usually aren’t eaten, they may not be as washed as the carrots. Ditch any dirt, cut greens from the carrots, chop, and set aside.
- Blend carrot greens, minced garlic, olive oil, avocado, lemon and spices.
- Massage into noodle of choice
- Embellish with watermelon radish, toasted nuts, heirloom tomatoes, or additional protein.
Blog post written by Katherine Guerrero for Kappi. You can check out more of her work here.