Turn unused vegetable greens and herb scraps into pesto and make something utterly delicious and versatile with this Green Goddess Sandwich.
“We eat lots of kale and I would often remove and discard the tough ribs,” says Claire Tansey, a chef and the author of Dinner, Uncomplicated.
“When I realized there’s still lots of flavour and goodness in those ribs of kale and I could reduce my food waste, I turned them into pesto — it’s a win-win.”
Claire Tansey
This pesto can be made in advance and kept in the fridge for up to 5 days, or frozen for up to 3 months. Use it as a spread in this delicious sandwich–or in any recipe that calls for pesto. The recipe serves 4.
Ingredients for Kale Stem Pesto
2 cups chopped kale stems and leaves
⅔ cup canola oil
¼ cup grated parmesan
¼ cup almonds of walnut halves, toasted
2 teaspoons lemon juice
1 small clove of garlic, peeled
¼ teaspoon salt
Ingredients for the Sandwich
8 slices of Oroweat Organic 22 Grains and Seeds Bread
Soft goat cheese
Sliced avocado
Sprouts or microgreens
Sliced cucumber
Cilantro, dill or any fresh herbs
How to Assemble the Sandwich
- To make the pesto, combine all the ingredients in a small blender. Purée until smooth. Reserve.
- To make the sandwich, spread four slices of bread with goat cheese and top with a generous spoonful of pesto. Layer on the remaining ingredients and serve with yummy quick-pickled radishes.
Have more kale? Want to make your own croutons? Try this Kale Caesar Salad With Garlic Croutons.
