WASTE / GREENS

The Zero-Waste Pesto: Swapping Pine Nuts for Sunflower Seeds and Scraps

Pine nuts cost a fortune per ounce. Toasted sunflower seeds and wilted greens or carrot tops blend into a vibrant pesto for a fraction of the price.

INGREDIENT UNIT LEDGER

SERVINGS: 4
INGREDIENT ITEM QTY UNIT COST
Linguine or Spaghetti 12 oz $0.90
Fresh Basil Leaves 2 cups $1.50
Sunflower Seeds, Toasted 0.33 cup $0.17
Wilted Spinach or Carrot Tops 1 cup $0.40
Parmesan, Grated 0.33 cup $0.53
Olive Oil 0.33 cup $0.06
Garlic Cloves 1 clove $0.10
ESTIMATED TOTAL MATRIX: $3.65
COST PER SERVING: $0.91

Preparation Protocol

  1. Toast the Seeds: Toast sunflower seeds in a dry pan over medium heat until golden and fragrant, about 3 minutes.
  2. Blend: Combine basil, spinach or carrot tops, toasted seeds, Parmesan, and garlic in a food processor. Pulse while streaming in olive oil until smooth.
  3. Cook the Pasta: Boil pasta until al dente, reserving a splash of pasta water.
  4. Toss: Toss hot pasta with pesto, loosening with reserved pasta water as needed.