Carrot Top Almond Pesto (and other sustainable almond recipes!)

Today we’re talking about almonds (one of our favorite nuts!) and ways we can all try harder to limit food waste. Not only are many of us throwing away uneaten food (that we deem past its prime), but we’re also not even attempting to eat all the different edible parts of our fruits and veggies. I’m not talking banana peels here (LOL), but more along the lines of carrot tops and beet greens – tasty, fresh ingredients that normally go right in the trash. So, just in time for Earth Day this weekend, I’m excited to share some almond recipes to help you limit food waste in today’s new post sponsored by the Almond Board of California.

Before we get into the recipes, it’s worth noting all the ways we can limit food waste – aside from eating our carrot tops, of course!

5 Ways to Limit Food Waste

1. Plan Ahead
   Create a grocery list to avoid impulse buys. If you have a plan in place, you’re less likely to buy foods that you may not consume.
2. Use the Whole Vegetable
   Preserve produce by utilizing the whole vegetable. For example, use wilted/smaller pieces of celery in a vegetable broth.
3. Use Your Freezer
   Feel like your fridge has too many fresh ingredients to eat? There’s no harm done in saving leftovers for later. Talk about simple convenience food!
4. Keep it Clean
   If you keep your refrigerator neat and tidy, it’ll be easier to see what foods you have on hand before purchasing anything else.
5. Repurpose Your Leftovers
   Made a whole chicken? Eat it roasted one night and then shred what’s left and use it in chicken pot pie, chicken salad, or soup.

Today we’re going to put tip #2 into practice with some tasty veggie recipes below that, thanks to the addition of almonds, are a little heartier than you might expect. Aside from using almonds in recipes, they’re obviously great as a crunchy and salty little snack with the benefit of keeping you fuller longer than the alternative (such as chips or refined grains). We put almonds in our granola recipe every week and some days we’re not even hungry for lunch until 2:00 pm!

So, keep a baggie of roasted almonds in the cup holder of your car, in the drawer of your desk, in the bottom of your purse or gym bag, or add them to recipes (like the ones below) to help satisfy your hunger. It works, I promise!

Carrot Top Almond Pesto

Course: Salads, Sides

Active Time: 20 minutes

Servings (Adjust to suit): 6

Inspired by Stone Barns Center

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Ingredients

• 1 1/2 cups carrot greens
• 1/2 cup almonds, sliced
• 1/3 cup Parmesan cheese, grated
• 1/4 cup olive oil

Instructions

1. Blend all ingredients together until smooth. Serve with veggies or crackers for dipping.

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Recipe Notes

We recommend organic ingredients when feasible.

Parsnip Mash

Course: Sides

Servings (Adjust to suit): 4

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Ingredients

• 1 pound parsnips, (they look like white carrots)
• 1/2 cup almond milk
• 1/4 teaspoon salt
• handful sliced almonds, lightly toasted (for garnish)

Instructions

1. Bring a small pot of water to a boil. Peel and trim the parsnips and cut into 2-inch chunks. Boil the parsnips until soft when pierced with a fork, about 15 – 18 minutes. Drain.

2. Using an electric mixer or handheld potato masher, combine the parsnips, almond milk, and salt, and process until mostly smooth. Top with toasted almonds and serve warm.

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Recipe Notes

We recommend organic ingredients when feasible.

Roasted Beet and Almond Salad

Course: Salads

Cuisine: American

Keyword: summer beet salad

Dietary Restriction: Dairy Free, Egg Free, Gluten Free, Paleo Diet

Category: Holiday Dishes

Active Time: 10 minutes

Roasting Time: 40 minutes

Total Time: 50 minutes

Servings (Adjust to suit): 6 people

Calories: 185 kcal

Just in time for Earth Day this weekend, I'm excited to share some almond recipes that will help you limit food waste, including carrot top almond pesto.

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Ingredients

• 1 large beet
• 3 tablespoons olive oil, + more for roasting the beets
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 6 - 8 cups mixed salad greens, washed and chopped (be sure to include some of the beet greens!)
• 1/2 cup goat cheese, crumbled
• 1/3 cup sliced almonds, toasted
• salt, to taste
• pepper, to taste

Instructions

1. Preheat the oven to 425° F. Peel and trim the beet and cut it into 1-inch pieces. Drizzle with olive oil, wrap tightly in foil, and bake until tender when pierced with a fork, about 35 – 40 minutes.

2. Meanwhile, mix together the salad dressing by combining the oil, vinegar, and honey in a jar with a tight-fitting lid. Shake to emulsify.

3. Assemble the salad by tossing together the mixed greens, goat cheese, almonds, salt, and pepper in a large bowl. When ready, add the beets, drizzle with the dressing, and serve.

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Roasted Beet and Almond Salad

Amount Per Serving

Calories 185 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 4g 20%

Cholesterol 9mg 3%

Sodium 130mg 5%

Potassium 350mg 10%

Total Carbohydrates 10g 3%

Dietary Fiber 2g 8%

Sugars 4g

Protein 7g 14%

Vitamin A 25.4%

Vitamin C 28.9%

Calcium 6.2%

Iron 8.7%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks again to the Almond Board for inspiring the ideas and recipes in today’s post. Food waste is such an important topic. I’m glad they’re working to inspire us to do better.

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