Pesto: Replace unsustainable pine nuts to support biodiversity

By Malin Böhne and Yana mechielsen of the Food Committee

Everybody loves Pesto. However, the industry of an important ingredient of pesto, the pine nut, is causing the decline of ecosystems; for example in Russia's far east. Local animals used to be able to forage on fresh pine nuts or fallen nuts on the forest floor, but recent overharvesting has made life difficult for them.

How to replace pine nuts?

Pine nuts in pesto can easily be replaced by other nuts: walnuts, pistachios, almonds, and even sunflower seeds, are all a perfect pine nut replacement. You can even make your pesto based on otherwise wasted food, such as carrot greens. By using a different nut (preferably local ones such as walnuts or sunflower seeds) you can enjoy your favourite pesto and be sustainable!

Carrot Greens Pesto Recipe

Ingredients

  • 1 clove garlic, chopped
  • 2 tbsp freshly squeezed lemon juice (about 1/2 of a lemon)
  • 1 tsp fresh lemon zest (about 1/2 of a lemon)
  • carrot greens from 1 large or 2 smaller bunches of carrots
  • 1/4 cup fresh mint or basil leaves
  • 1/2 cup sunflower seeds, roasted
  • 3 tbsp olive oil
  • salt and pepper

 

Instructions

  1. To blanch the carrot greens: remove the leaves of the thick stem pieces. Wash and spread them on a towel to dry while you continue with the remaining recipe prep.

  2. Roast the sunflower seeds in a pan on medium heat until golden brown.

  3. Add all of the ingredients except olive oil and salt and pepper to the food processor (or a tall container) to blend until a paste forms. Stop to remove fibres from the blades of the blender and scrape down the sides if you use a mixer. Add the olive oil one tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice if desired. Blend until it is as smooth as you like it.

  4. Store the pesto in the fridge in an airtight container. The bright green colour may fade to a slightly darker green.

  5. Eat it as a spread on bread/crackers, as a dip or as a pasta sauce. If you use it as a pasta sauce, keep a bit of the water you cooked the pasta with and add a bit to the pesto until as smooth as you like it as your sauce

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