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Tis recipe is all about not wasting veggies and making a yummy pesto. We used arugula this time, but feel free to substitute for whatever veggie you have left; think broccoli, kale or spinach. Also we used pine nuts, but go wild with whatever you have in your household.
Prep Time 2 minutes
Cook Time 3 minutes


For the pesto

  • 50 gr pine nuts
  • 1 clove garlic
  • 75 gr arugula
  • 8 tbsp olive oil
  • salt and pepper

For serving

  • (vegan) Parmesan cheese


  • In a food processor, chop up pine nuts and garlic fine.
    Add in the arugula till you get the desired consistency.
    Time to add olive oil.
    Season with salt and pepper.
    Mix and your ready to use your pesto!
    *We choose to grate the (vegan) Parmesan after cooking the pasta.