11 No-Fuss Recipes to Transform Your Leftovers

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Leafy Greens Pesto

The leafy greens from many vegetables, such as kohlrabi or carrots, are perfect for making pesto. Even the leftovers from your last salad can be used. You can mix various greens in this recipe, and unlike the fresh leaves, the finished pesto will keep in the refrigerator for 2 to 3 weeks.

Ingredients (makes about 1 cup):

• 1 cup arugula or leafy greens
• 1/2 cup olive oil
• 1 clove of garlic
• 1/4 cup grated Parmesan
• 1/4 cup pine nuts or sunflower seeds
• Salt to taste

Instructions:

1. Wash the arugula or leafy greens and place them in a mixing container with the olive oil.
2. Add a peeled clove of garlic, grated Parmesan, and the nuts or seeds.
3. Blend everything well and season with a bit of salt to taste.
4. Use immediately or store in a sealed jar in the refrigerator.

Enjoy!