Pesto from Vegetable Tops

INSTRUCTIONS

• 1
  Mix all the ingredients together using one of the following methods: chopping on a cutting board, crushing in a mortar, or simply blending them together.
• 2
  If you chop the ingredients manually with a knife on a cutting board, its structure will be noticeable. A really sharp knife is a must, otherwise, you will crush and mash the ingredients. When chopping the ingredients with a knife, mix the resulting mixture with 100 ml of oil.
• 3
  If you have a sufficiently large mortar, you can crush and grind the ingredients in it. When you gradually add 100 ml of oil and keep mixing the pesto, the result will be a very smooth, creamy, truly unique pesto. The key to success here is a wide enough pestle that can both crush and grind.
• 4
  If you have a food processor with a chopping attachment, an immersion blender with a chopping container, a small standalone electric chopper, or even a smoothie maker, there's nothing easier than blending the ingredients in it. It takes a few seconds, and you can prepare a larger amount of pesto this way. This method uses more oil than the previous two. It's quite possible that in addition to the original 100 ml, you will need to add another 20-50 ml of oil to ensure the processor creates a paste rather than a dry crumble.