Turn Your Vegetables Scraps, Tops and Roots into Waste-Free Pestos

Kate Parham Kordsmeier

Pesto has almost always been about basil. But now that root-to-stem cooking is picking up steam, we're embracing the fact that the easiest way to repurpose stems, tops and other vegetable off-parts is to throw them into a pesto.

“Just because beet tops are worth pennies shouldn’t mean they’re easier to discard,” says Daniel Asher of Denver's Root Down, who puts everything from bell pepper tops to zucchini...