Save those Halloween Pumpkin Seeds for this Crispier Pesto Pasta
#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into delicious meals!
At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.UN Food & Agricultural
Scraps: Wilted Greens, Pumpkin Seeds
This pesto recipe is a wonderful compliment to leafy greens-especially those on the edge of being composted. It can be used in any recipe where you would normally use pesto. Also make delicious use of those leftover pumpkin seeds from your holiday carving. Freshen it up with herbs and your friends won’t even know they are eating salad that has been saved from the compost!
- 2 cups (60g) packed mixed greens, slightly wilted
- 2 cups (60g) packed basil/herb stems
- 1 cups (118g) pumpkin seeds
- ½ cup (125ml) olive oil
- 1 clove garlic
- Salt to taste
- 7 oz (200g) penne or any dried pasta
- ¼ cup (60ml) olive oil
- 2 cloves garlic, minced
- 1 cup (150g) cherry tomatoes
- 1 pinch salt
- 1 tbsp (15ml) pesto (recipe above)
- ¼ (7½ g) arugula leaves
- 2 tsbp (30ml) fresh lemon juice
- ¼ cup (60g) parmesan cheese, grated
- Place all Ingredients in a blender and let it rip. Set aside for pasta.
- In a large pot, boil water and cook the pasta according to package directions. Strain and set aside.
- In the same pot, over medium heat, ass the olive oil and sweat the garlic and cherry tomatoes with a generous pinch of salt
- Add the cooked pasta and toss, then add a large tablespoon of pesto and toss
- Season with salt, and stir in arugula leaves
- Transfer to a bowl and sprinkle with the lemon juice and grated parmesan
To prevent the color of the pesto from browning, blanch the greens and herbs in boiling water for 45 seconds. Cool over an ice bath before using.
The 3 P’s
Pickle, preserve, and pesto. Think of this as a kitchen mantra (or a delightful tongue twister). For just about every fruit, vegetable, or herb you can think of, there’s at least one pickle, preserve, or pesto you can turn it into. Turn your wilting greens into pesto. Save up your bruised fruit in the freezer and turn it into jam. Pickle your wrinkling veggies and enjoy them later.
You can also use herbs, garlic, chilies, and lemons to infuse cooking oil. Your taste buds will be most grateful. Use a simple jar or bottle like Korken and watch the magic happen.
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