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.

Carrot Top Almond Pesto on 100 Days of Real Food

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

Carrot Top Almond Pesto on 100 Days of Real Food

Carrot Top Almond Pesto

Inspired by Stone Barns Center
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins
Print Recipe
Servings: 6

Ingredients
  

Instructions
 

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

Notes

We recommend organic ingredients when feasible.
Tried this recipe?Let us know how it was!

Parsnip Mash on 100 Days of Real Food

Parsnip Mash on 100 Days of Real Food

Parsnip Mash

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Sides
Print Recipe
Servings: 4

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
 

  • 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.
  • 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.

Notes

We recommend organic ingredients when feasible.
Tried this recipe?Let us know how it was!

Roasted Beet and Almond Salad on 100 Days of Real Food

Roasted Beet and Almond Salad on 100 Days of Real Food

Roasted Beet and Almond Salad

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.
Prep Time: 10 mins
Roasting Time: 40 mins
Total Time: 50 mins
Print Recipe
Servings: 6 people

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
 

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

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*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 9mg3%
Sodium 130mg6%
Potassium 350mg10%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 7g14%
Vitamin A 1270IU25%
Vitamin C 23.8mg29%
Calcium 62mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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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6 thoughts on “Carrot Top Almond Pesto (and other sustainable almond recipes!)”

  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.

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