Kitchen Scrap Recipes

Less Food Waste, More Great Taste

I don’t know about you, but I often find myself going down a slippery, wasteful slope when it comes to veggies, herbs and leftovers.

With a small family to feed and two pets, evening meals are often a little hectic and that veg or dinner that was fresh on Monday

ends up at the back of the fridge in no time and long forgotten, looking rather sorry for itself I might add…

Food waste reduction has been our focus this month (and always) and, with that in mind, I made it my mission to

find and try out some kitchen scrap recipes –  so I could stop throwing out lots of food waste and instead create something tasty

that lasts, and won’t be forgotten! So, I bundled up my week’s scraps and sad looking veggies from my kitchen and

headed over to Fran’s – where we got our ‘Ready, Steady, Scraps‘ on!

Join Fran and myself, Emily as we get making ready, steady, cook style in the kitchen.

Trying and taste testing recipes to find the best ones for you to enjoy – helping you cut your food waste today!

Carrot Top Pesto

I often find the freshest, crunchiest carrots at my local fruit & veg or farm shop. When buying bunched carrots I usually don’t get through them all – as they’re such fab value for money! Or, I end up throwing away the tops – as I’m never sure what to do with them?

This carrot top pesto recipe Fran & I tried and tested from Riverford is super easy and a total game changer!

What’s more, all the extra ingredients to the carrot tops are usually hanging around the kitchen being forgotten about, too.

We’ve used our vegan wax wraps to bundle the carrots and keep them fresh.

Shop Vegan Wraps

What You’ll Need

  • 1 bunch carrot tops
  • Handful of basil leaves (parsley or chevil)
  • 50g walnuts (hazelnuts or almonds work, too)
  • 25g parmesan
  • 1 garlic clove
  • 4-5tbsp olive oil
  • salt & pepper (to season)


  1. Pop everything but the olive oil, salt and pepper into a mixer.
  2. Blend well, then scoop into a bowl.
  3. Spoon the olive oil in gradually, stopping once you reach a pesto consistency.
  4. Using the salt and pepper, season to taste.
  5.  Store in the fridge.
  6. Add to pasta, pizzas, salads and more!

Watch The Recipe In Action

Herby Butter Roll

Now here’s a recipe for your sad looking, leftover herbs.

We’ve used chives, parsley and basil on our recipe but, the beauty of it is, you can use any herbs you like!

This herby butter roll recipe was recreated using a beeswax wrap instead of cling film from an original recipe we found on

Arguably the best bit about this recipe – you can store it in the fridge or freezer (where it’ll last even longer) and chop a disc of butter off whenever needed! Pop it under the skin of a roast chicken, add it in with potatoes, a stir fry or when frying a steak, there’s so many yummy possibilities.

We’ve used our land print beeswax wraps to roll up our herby butter!

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What You’ll Need

  • 4 tbsp butter
  • A handful of chopped herbs
  • 1 minced garlic clove
  • Ground black pepper


  1. Pop chopped herbs, butter and pinch of black pepper in a bowl.
  2. Mix well with a spoon until light and fluffy.
  3. Spoon onto one side of a wax wrap.
  4. Use the wrap to smooth and lengthen the butter roll
  5. Roll the wrap around the butter roll and fold the ends to seal.

Watch The Recipe In Action

Strawberry Top Spa Water

A super easy way to reuse your strawberry tops!

I never ever thought I’d be able to get some use out of these tops and usually have tonnes of them in my food bin with a sweet toothed toddler in the house; strawberries being a favourite. You also get to reuse basil stems – another item that usually hits the food bin immediately after I’ve chopped the leaves.

This strawberry and basil spa water recipe was recreated by Fran and I with a few tweaks, from an original recipe we found on

A ‘go to’ recipe for summer evenings in the garden, that’s for sure.

What You’ll Need

  • 1 cup strawberry tops (around 10)
  • A handful of basil stems
  • Water
  • A water jug, strainer and glasses for drinking!


  1. Take one cup of strawberry tops and a handful of basil stems.
  2. Place in a sieve and rinse with water.
  3. Add the strawberry tops and basil to a jug of water.
  4. Wait for it to infuse, it will take on a pink hue.
  5. Serve through a strainer into glasses and enjoy!

Watch The Recipe In Action

We hope these help next time you’re ‘that’ close to throwing away your sad herbs, strawberry or carrot tops.

If you try any of these at home, please share using #thebeeswaxwrapco as we’d love to see!