Description
Here are a few ways to reduce waste and enhance flavour everyday. I’ve added a dose of my Black Betty Bam, my plant-based umami spread, in lieu of traditional Parmesan. You can buy it here.
Photos by Holly Galbraith
Ingredients
Units Scale
For the potato peels
3 cups potato peelings, washed well, thoroughly dried
3 cups macadamia or peanut oil for frying
Salt
Cracked black pepper
For the pesto
1 bunch carrots with tops, carrots trimmed, sliced lengthways, tops washed well, thoroughly dried
2 tablespoons olive oil
Salt to taste
Cracked black pepper
1 garlic clove, peeled
3 tbsp macadamia nuts
1/2 cup fresh basil leaves
1 tbsp Black Betty Bam
1/2 cup olive oil
Instructions
- Heat oil in a medium-sized saucepan.
- Add potato peels, fry until brown and crispy, season with salt and pepper. Drain on paper towels.
- Meanwhile, trim carrots for serving and wash carrots tops thoroughly for pesto, pat dry with paper towels.
- Pulse garlic and nuts in a food processor. Add, basil, Black Betty Bam and reserved carrot tops, process until a coarse.
- Add olive oil and pulse until combined, season with salt and pepper.
- Transfer to a serving bowl and serve with a platter of crispy potato peels and fresh carrots.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Waste hacks
- Cuisine: Plant-based