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.
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
Sprouts or microgreens
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.
Every day we make choices in our lives that affect the environment, our climate and the world around us, so now more than ever, it’s time to adopt a few new habits. For more fun & easy ways to live sustainably, check out these planet-friendly activities.
The Harrowsmith Countdown to Earth Day is brought to you in partnership with Oroweat Organic bread. Learn more about Oroweat Organic and how they are helping the earth by clicking here.
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