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Carrot Top Pesto w/ White Bean Hummus & Roasted Potatoes #EraseFoodWaste

 

*Sponsored Recipe*

 

Who’s ready for a recipe with a star ingredient that is often tossed in the trash? 🧐🙋🏽‍♀️ I’ve teamed up with Morton Salt to start a conversation on how we can all #erasefoodwaste in our everyday lives. For me, I’ve learned to use all parts of my veggies, like carrot tops, (which are rich in protein, calcium, AND potassium 🌟) and to blend them up in smoothies, soups, and even pestos! 😋 This scrumptious Carrot Top Pesto with White Bean Hummus is not only super simple & nourishing, but also a great way to be mindful of what we eat & how it impacts the world + its perfect for a lazy cooking day 👏🏽👩🏽‍🌾 how do you #erasefoodwaste?

👍🏽 🍃🥕🥦🥑🍅🍍🍒🍓

 

🌟❤️🍃

 

 

 

Serves 6

Ingredients:

 

For the Carrot Top Pesto:

 

1 cup carrot tops

 

1 cup basil leaves

 

1/4 cup raw cashews

 

1/4 cup raw pumpkin seeds

 

3 cloves garlic

 

Juice of one medium lemon

 

2 tablespoons nutritional yeast

 

Salt & pepper to taste

 

1/2 cup olive oil

 

 

For the White Bean Hummus:

 

2 cans cannelloni beans, drained and rinsed

 

Juice of one medium lemon

 

1/4 cup olive oil

 

2-3 cloves garlic


2 teaspoons ground cumin 

 

Salt & pepper to taste

 

Serve with roasted potatoes or crackers

 

 

How-To:

 

For pesto: Add first 6 ingredients to a high-powered food processor and process for 2-3 minutes. Scrape the edges of the bowl if necessary. Add nutritional yeast, salt, and pepper. Continue to process. While processing, pour olive oil through the processor chute. Incorporate olive oil fully. Set aside.

 

For hummus: Add all hummus ingredients to a high-powered food processor and process for 3-4 minutes. Taste to adjust seasonings if necessary. Process once more. Place hummus in a bowl and mix in the pesto.

 

Enjoy alongside roasted fingerling potatoes or your favorite crackers! 

 

 

Enjoy! ♡🍴 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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