Soup vegetables – pesto

Ingredients for 1 servings:

• 1 bunch of soup vegetables
• e.g. Parmesan cheese in a piece
• e.g. olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pesto made from soup vegetables

The soup vegetables are available pre-packaged at discount stores – they contain 1 to 2 large carrots, a piece of celery, and parsley. We don’t use the leek in the pesto; it’s needed elsewhere. Peel the carrots and remove the skin and any dark spots from the celery. Cut the carrots and celery into small slices or pieces. Remove the stalks from the parsley and tear them into small pieces. Place everything in a food processor fitted with a sharp, rotating blade and chop finely. Add a little olive oil and continue blending. Now grate the cheese using a medium-sized grater and add it, then start the processor again. Add more olive oil until the desired consistency is reached. I omitted the nuts. The mixture has a reddish-green color and can be used as a spread. As a dip, it can be mixed with mayonnaise; this makes a great addition to peanut crisps. But you can also bread meat with it; spare ribs are delicious when coated with it. The meat and spare ribs still need to be salted, though; I did that after cooking.