Carrot leaf pesto

The Magical Ingredients for a Wholesome Life From the Heart of my Home: Carrot Leaf Pesto

Easy Carrot Top Pesto Recipe. Uses pecans tastes great. Enjoy the nutrional value of the carrot top. The flavor mimics the carrots itself.

Typically enjoyed in warmer months, I couldn’t wait to share this Provençal vegetable soup! It’s filled with veggies, beans, and best of all topped with a homemade pistou (kind of the French version of pesto!) that adds SO much flavor. If we can’t *physically be* in the French countryside, at least we can pretend. 💃🏻 FOR THE RECIPE✨comment “recipe please” below and I’ll send it your way!✨ For the recipe: → Dried cannellini and cranberry beans → Carrots, celery, fennel, onion, and leeks →…

Celery leaves — known primarily as a throwaway top to an already underappreciated vegetable — are so often discarded. It’s a real shame. Celery leaves are actually a bonus to their stalks and completely virtuous on their own. Here’s everything you need to know about prepping them and turning them into a vibrant pesto. Celery leaves are delicious, nutritious, and packed with intense celery flavor.

We’re calling it: From hot and spicy ethnic flavors to the rise of algae as a superfood, here are the trends that are primed to hit kitchens and restaurants near you.

Minestrone means 'big soup" in Italian, and you'll find different versions of this hearty vegetable soup all over Italy. Martha's recipe is packed...

Not sure about you, but my fridge is currently loaded to overflowing. So many things coming out of the garden (and the CSA box, and the neighbour’s garden) with greens on top that almost take up more room than the things themselves – the beets and carrots, mostly. I manage to cook beet greens sometimes, and always hate throwing the carrot tops away, but once in awhile I manage to turn them into a batch of pesto. Yes! They’re green and good for you. I love a bunch of carrots with their tops…

This vegetarian carrot leaf pesto reduces waste, one leaf at a time. With under ten ingredients & 10 minutes for a delicious batch of waste reduction pesto!

Kale and Chicken Pesto Soup – robust flavours, healthy ingredients and incredibly easy to make! Whole30 + Low Carb

Whole Roasted Carrots

I spend most of my days hanging out with two dudes. We listen to country music, pee outside, pull weeds, move irrigation pipes, and fill up our time planting crops. Don’t get my wrong, I love digging in the dirt with Taylor and Henry. The three of us make a really good team. However, every […]

Here’s 5 plants where the leaves are just as useful as the crop itself! 🍓Strawberry leaves can be brewed into a delicious tea or pluck the raw leaves...

Radish leaf and carrot top pesto, adapted from Chocolate & Zucchini's Radish Leaf Pesto recipe. This recipe makes approximately 8 ounces.

It’s time to love your vegetables.

A bright, savory, fresh and slightly spicy vegan carrot ginger dressing made nutritarian with no added oil or salt!

In this recipe, carrot tops are used in place of parsley, but you can also just use flat-leaf parsley. This pesto is made quickly in the food processor and lasts for two weeks in the refrigerator. Dollop it on cooked eggs, toss it with hot pasta or mix it with mayonnaise to spread on sandwiches.

Cookbook author Diane Morgan says there's much more to a carrot than the orange part. But too often, she says, the root vegetable's frilly green fronds end up in the trash.

Grated Carrot Salad - Weekend at the Cottage

Chimichurri is a smoky Argentinian sauce made with parsley, vinegar, and olive oil. In this recipe, I swap carrot greens for the parsley. The tangy sauce is fantastic on salads, roasted veggies, toasted bread, or any cooked protein!

An authentic Italian vegetarian minestrone soup made without tomatoes and using Pesto instead, cabbage and potatoes, for a hearty, traditional green minestrone di Verdure.