In a food processor, combine carrots, basil (or parsley), walnuts, Parmesan, and garlic. Pulse lentils until coarsely chopped.
Gradually whisk in olive oil until mixture is smooth.
Add lemon juice, salt and pepper to taste.
Serve pesto with pasta, spread on sandwiches or as a dip for vegetables.

2. Banana Peel Cake

Yes, you can use banana peels in baking! This recipe makes a delicious, moist cake using banana peels that are usually thrown away.

Ingredients:

4 ripe banana peels (yellow or light brown, washed well)
2 ripe bananas
1 1/2 cups sugar
1/2 cup vegetable oil or butter
3 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional)

Directions:

Preheat oven to 350°F (175°C). Grease baking sheet.
Chop the banana peels into small pieces and blend with a little water until smooth.
Mash the bananas in a bowl and add the sugar, oil (or butter) and eggs. Mix well.
Add the mashed banana peels and mix until combined.
In another bowl, mix together the flour, baking powder, baking soda, salt and cinnamon.
Gradually mix the dry ingredients into the wet mixture until smooth.
Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before serving.

3. Broccoli Stem Salad

Broccoli stems are often discarded, but they are nutritious and crunchy. Use them in this easy coleslaw recipe!

Ingredients:

2-3 broccoli stems, peeled and chopped
1 carrot, chopped
1/4 cup Greek yogurt or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

Directions:

In a large bowl, mix together the chopped broccoli stems and carrots.
In a small bowl, mix together the Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, honey, salt, and pepper.
Pour the dressing over the chopped vegetables and toss to combine.
Refrigerate the salad for 30 minutes to allow the flavors to blend before serving.

4. Potato Skin Chips

Turn leftover potato skins into crispy chips! They're a healthy alternative to traditional potato chips and reduce waste.

Ingredients:

3-4 potato skins (clean and dry)
1-2 tablespoons olive oil
Salt and pepper to taste
Optional: garlic powder, paprika, or other seasoning.

Instructions:

Preheat oven to 400°F (200°C).
Toss potato skins with olive oil, salt, pepper, and any spices you like.
Spread the skins in a single layer on the baking sheet.
Bake for 10-15 minutes or until crisp and golden.
Let cool before enjoying as a snack.

5. Citrus Peel Jam

Lemon peels are often wasted, but they can be turned into a delicious jam perfect for toast or cake.

Ingredients:

3-4 orange, lemon, or grapefruit peels (remove the white pith to reduce bitterness)
1 cup sugar
2 cups water
Juice of 1 lemon

Directions:

Finely chop the lemon peels.
Combine the lemon peel, water, sugar, and lemon juice in a saucepan.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, stirring occasionally, until the mixture thickens and the peels are translucent.
Pour the jam into sterilized jars and let it cool. Store in the refrigerator and use within a few weeks.

6. Stale Bread Croutons

Instead of throwing away stale bread, turn it into homemade croutons that are perfect for salads or soups.

Ingredients:

4-5 slices of stale bread, cut into cubes.
2 tablespoons olive oil or melted butter
Salt and pepper to taste
Optional: garlic powder, dried herbs like thyme or oregano

Directions:

Preheat oven to 350°F (175°C).
Toss bread cubes with olive oil, salt, pepper, and any seasonings you like.
Spread cubes in a single layer on baking sheet.
Bake for 10-15 minutes, turning halfway through, until crisp and golden.
Let cool and store in an airtight container.

7. Vegetable Scraps Broth

Save vegetable scraps (like onion skins, carrot tops, celery leaves, and herb stems) to make a rich, flavorful broth.

Ingredients:

Cut up the vegetables from onions, carrots, celery, garlic, leeks, herbs, etc.
8 cups water
Salt and pepper to taste
Optional: bay leaves, thyme, parsley, or other herbs.

Instructions:

Combine the vegetable scraps in a large bowl.
Add water to the pot, enough to cover the scraps by a few inches.
Bring to a boil, then reduce heat and simmer for 45 to 60 minutes.
Strain the broth and discard the scraps.
Season with salt and pepper. Use immediately or freeze for later use.

More… Upcycled Food Recipes (Formulae)

Breadcrumbs

Ingredients: Stale bread
Instructions:
1. Dry the bread in a wassailer oven or air fryer until crispy.
2. Pulse in a food processor or crush by hand until fine.
3. Use as a coating for chicken, fish, or meatballs, or add to baked goods.

Fruit Jam

Ingredients: Overripe fruit, sweety, lemon juice
Instructions:
1. Pulp the fruit in a pot.
2. Add sugar and lemon liquid.
3. Bring to a boil, then reduce heat and simmer until thickened.
4. Pour into jars and let cool.

Smoothie Bowls

Ingredients: Unused fruits, yogurt, nuts, seeds
Instructions:
1. Blend leftover fruits with yogurt until smooth.
2. Pour into a bowl and top with nuts, seeds, and granola.

Pasta Salad

Ingredients: Leftover pasta, vegetables, dressing
Instructions:
1. Combine leftover pasta with sliced vegetables.
2. Toss with your favorite dressing.
3. Serve cold.

Omelette Leftovers

Ingredients: Leftover omelette(cocked egg), bread, cheese
Instructions:
1. Cut the omelette into strips.
2. Place on a slice of bread and top with cheese.
3. Grill or toast until heated through and the cheese is melted.

Remember: Test with dissimilar elements and flavors to find your beloved upcycled recipes. The possibilities are infinite

The Result

Recycling food in your kitchen is a great way to reduce waste and get creative with ingredients that would normally be thrown away. These recipes will help you make the most of your food, save money and contribute to a more sustainable lifestyle!