Waste Not

I hate being wasteful. Whether its throwing away spoiled food that I bought and didn’t use or not eating leftovers brought home from a restaurant, it really bothers me. The worst part is that I waste food more often than I’d like to admit. I’ve found that I need to get creative and find multiple uses for each ingredient I buy in order to reduce the quantity of food that goes in the garbage.

In an effort to put this thought to action, tonight I used the arugula left over from Monday night’s dinner to make arugula pesto pasta. Homemade pesto is incredibly easy to whip together and so much better than the store-bought variety. And good news, no food was wasted in the making of tonight’s meal!

Arugula Pesto

Arugula Pesto

What You Need

  • 1 garlic clove
  • 1/4 cup pine nuts
  • 2 1/2 cups baby arugula
  • 1/4 cup Parmesan
  • 1/4 cup olive oil
  • 1 teaspoon salt

  • Freshly ground pepper to taste

What To Do

  1. In a food processor combine garlic, pine nuts and arugula and Parmesan cheese and pulse to chop
  2. With the machine running, gradually add the olive oil.
  3. Add salt and pepper.
  4. If you want to thin the consistency of the pesto, add 1 or 2 more tablespoons of olive oil.


Suggested Preparation: Cook whole wheat noodles according to package directions. Drain pasta and return to pot. Toss pasta with arugula pesto and diced tomatoes. Once pasta is in individual bowls, top with additional Parmesan cheese. Serve with a salad or chicken.


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