It is harvest season! That time of the year when you don’t know what to do with your copious amounts of (insert vegetable here). For me, it is lettuce, kale and zucchini. I try to eat salads daily, but it seems like it has all grown back by the time I finish my stash in the fridge. After letting some of my kale sit in the fridge for a little too long, I knew I needed to use it up ASAP. I also had half of a bunch of green onions that were looking pretty sad. Voila! Sad looking vegetables turned into a match made in heaven.
I love sauces, pestos and dips for this exact reason. You can take something that might be past its prime and make it into something delicious! I hate wasting food and am always trying to find ways to use up every last bit (I even keep a zip lock bag in the freezer of scraps for stock).
Grilling the ingredients for this pesto adds a summery punch that you’ll love. The smokey flavor was perfect for grilled fish. I chose hemp seeds for my pesto, because that is what I had (plus it was Ben Friendly), but you can use pine nuts or sunflower seeds as well. If you have other sad greens or herbs, throw them in too!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 2 Servings