Pesto Vinaigrette

Using the last bit of your pesto, these lovely, simple ingredients transform it into a lovely dressing to drizzle on your salad!

I’m obsessed with zero waste ideas!

There’s so much flavour, even in a tiny bit of sauce like pesto, at the bottom of a jar. I know it wouldn’t make a massive difference to just clean it out and pop the jar in the dishwasher, but not only do I hate to waste food, even the smallest amounts, I also love how wanting to use everything gives me inspiration for new ideas. Here’s the recipe for stretching out the last bit of your pesto and make it into a lovely pesto dressing/vinaigrette for your salad or to drizzle over a lovely sourdough toastie! If you have a good bit of pesto left, you can even double of triple this recipe and fill up the jar again, and have the vinaigrette ready in the fridge to use several times.

Pesto Vinaigrette

Makes enough for a large salad

Time: Max 5 minutes

• Leftover pesto in a jar (roughly a tbsp)

• 1 tbsp olive oil

• 1 tsp honey/maple syrup

• 1 tbsp water

• 1 tbsp vinegar/apple cider vinegar (or other vinegar, like balsamic)

• Salt and pepper to taste, optionally some dried herbs like oregano

There’s not much to it, you just blend it all together. Make it easy for yourself and just blend it in the jar that you already have the pesto in, no machinery needed here, just gently mix each ingredient in with a teaspoon or a spoon. There’s lots of room to play here depending on what you have or haven’t got - you can choose which vinegar works for you, or even do a squeeze of lemon juice instead. Any type of pesto will serve as a great base here, try my classic, wild garlic or beetroot for a start!

Did you make the pesto vinaigrette? Did you like it? What’s your favourite zero waste tip? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!