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

Inspired by Stone Barns Center
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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.

Carrot Top Almond Pesto on 100 Days of Real Food

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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 on 100 Days of Real Food

Parsnip Mash on 100 Days of Real Food

Roasted Beet and Almond Salad on 100 Days of Real Food

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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  1. I keep the water I steam veggies in as well as the parts I cut off (as long as not gone bad yet) and that is the liquid I use to make chicken or veggie stock. I have a container in the freezer at all times so that there is no reason not to save. I also compost any rotten food or unsavable leftovers. I have only one grocery bag of garbage at most per week because of my reusing and composting. Plus, when there are just bits of various veggies left over in my fridge that means it is stir fry night! Waste not, want not.

  2. I save all parts of veggies…mushroom stems, asparagus ends, cauliflower stems. I freeze them, then cook them in homemade soups till tender, remove them and purée with a little broth in the blender, and add them back to the soup.

    1. Hi Jeana – where are you located? If you’re in the Boston/New England area, I am a cooking instructor and am available.