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Pesto de fanes de légumes

Vegetable Tops Pesto

Preparation: 15 minutes
Servings: +/- 1 1/2 cups of pesto

It's harvest time and if you're like us during the summer season, you love to get your fruits and vegetables from local markets. To take advantage of the freshness of these foods, and especially, not to waste anything, we suggest a pesto recipe to use a part of the vegetables often neglected, the tops! Rich in vitamins and minerals, the tops will add a unique taste to this recipe.

This pesto can be used on pasta, with fish, mixed with mayonnaise to top your burgers or even as a dip. A simple, versatile and tasty recipe!


This is the kind of recipe that doesn't need to be followed to the gram. Feel free to adjust the ingredients to suit your preferences!


1. Wash and dry your vegetable tops/leaves and, if necessary, your herbs.

2. For the hand blender version, put all the ingredients in a container made on the top (to mix everything well and avoid splashing). Immerse the blender and begin to grind from the top and slowly work your way down until you have a smooth texture. If needed, add olive oil one tablespoon at a time.

If you are using a food processor, place all the ingredients except the oil inside the container and begin to grind. Then drizzle in the olive oil until smooth. Scrape down the sides from time to time. If necessary, add more olive oil one tablespoon at a time.

 3. Enjoyon pasta, with fish, mixed with mayonnaise to top your burgers or even as a dip!

Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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