While making up (inventing sounds fat too grand) this roast beetroot, sweet potato and goats cheese tart, I also made up some misc pesto.
As the name implies, it's made up of left over bits of miscellaneous green things, mainly coriander stalks and the tail ends of some spring onions.
Sounds dubious right?
However, if you blend coriander stalks and spring onion tops with parmesan and olive oil you get a surprisingly tasty, and violently green, sauce.
I served mine as a dressing for some al dente purple sprouting broccoli. Proof that not wasting food is delicious.