I’ve recently started a journey towards zero waste living. As in, I’m throwing out my rubbish bin and making sure that nothing I buy from now on will ever need to go into one.
I love the impact that doing this is already having on my life. I can’t deny a certain smugness when I leave a store with my tote bag and my glass jars knowing that I have in no way contributed to those two plastic islands having their fun in the sun in the Pacific.
I love that trying to find a home for my food scraps (because I live in a flat with no room for a worm farm) put me in touch with like-minded people in my community and that I’m now part of a Facebook group in which members list what food scraps they need for composting, and others in the same area list what they have available!
I love how zero waste living means simpler living, and because of that my life is a whole lot more about doing really cool things, rather than about getting or having things.
And I love how zero waste living has me thinking more carefully about what I am putting into my body and what I’m doing with what gets left behind.
Sound like too much hard work?
It really couldn’t be simpler.
Why not try this potato gnocchi with pesto recipe that produces zero waste and then we’ll talk again. 🙂
- 500g potatoes (readily sold loose at most markets and stores, but you get gold stars for growing your own;))
- 1 – 1.5 cups of flour (sold in paper bags)
- A generous pinch of salt (Maldon Sea Salt is sold in cardboard packaging)
- Pesto Princess Pesto: your favourite flavour (sold in glass jars)
- Olive Oil (sold in glass)
- Large handful of grated parmesan cheese (available free of plastic packaging from local farmers markets)
- Peel and boil the potatoes until tender before draining and then mashing them. (Keep the water for later and save your peels for worms or compost).
- Follow by adding the flour, using enough to make a moist (but not sticky) dough.
- Now break off small pieces and indent them with your thumb. Place on to a floured surface and dust with a little extra flour until you are ready to cook them.
- Boil the potato water again (adding more water if necessary) and then cook your gnocchi in batches. The gnocchi will pop to the top once done.
- Remove the gnocchi using a slotted spoon and serve immediately with your choice of Pesto (the Coriander & Chilli Pesto is a personal favourite), a drizzle of olive oil and some parmesan.
Have any zero waste recipes of your own? I’d love to try them.