My food waste tips.

By Monica van de Weerd
If you love food but hate waste, you’re going to adore my no waste pesto. It can be used to spruce up so many dishes.
Use up any excess leafy scraps, leftover herbs or greens that you have in your crisper drawer, ones that are on the way out. Add used citrus fruits, (I keep them in a container in the fridge for their rinds), there’s no need to throw them out. The lemon rind makes this zesty pesto pop with zing!
On 28 April, it’s global “Stop Food Waste Day” which is an initiative to educate and ignite change in the fight against wasted food. More than a third of food ends up in landfill.
My food waste tips are: Consider the foods that you do purchase and opt for unprocessed foods because plastic bags, metal cans and the cardboard boxes that our food comes in can all add up too.
Maybe consider growing your own food, and whatever is excess give to friends and neighbours, or freeze, dehydrate, preserve, or use for the garden!
Once you get the hang of it, living this way is fun, tasty and rewarding and better for our planet too 
@vitamix_aunz makes it super easy to make and prepare your wholefood ingredients, so you can have versatility in the kitchen and enjoy delicious and nutritious recipes. @vitamix_aunz, #MyVitamix #healthymadeeasy #partner
No Waste Pesto
Makes 1 ¼ cups
Prep Time 14 mins
Blend Time 1 min
Total Time 15 mins
1/3 cup extra virgin olive oil
1 tablespoon lemon juice
2 garlic cloves, peeled
1 tablespoon lemon rind
3 tablespoons nutritional yeast flakes
small pinch of sea salt
3 large handfuls of leftover greens and herbs: basil, spinach, rocket, kale, mint, flat leaf parsley, coriander or whatever you have in your crisper drawer
1 cup of any nuts you have on hand
Place all ingredients in listed order into your Vitamix A3500i blender and start on its lowest speed, then increase to Variable 7. Blend until you have the desired consistency, using the tamper to press ingredients toward the blades.
Serve on toast, with pasta, salads and roasted vegetables. I put mine on charcoal bread.
This pesto will keep in a sealed container in the fridge for up to 1 week and can be refreshed with an extra splash of extra virgin olive oil.
-Lee Holmes - Supercharged Food

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