Happy Recipe Friday!
Today we are featuring Elyse Barone, author and founder of My Vegan P.
You may remember her from an earlier Recipe Friday – Quinoa, Lentil, & Beet Salad and Roasted Sweet Potato & Apple Salad – and now she’s back with another fabulous, 100% plant-based recipe to share with all the #LiveYourHealth readers!
Carrot and Radish Green Pesto
Check it out, this delicious and nutritious pesto is a great use for greens that you might otherwise throw away. Feel free to swap the radish or carrot greens for others such as beet greens, turnip greens, and so on.
What You’ll Need:
Carrot greens (we chopped the greens from 5-6 medium sized carrots)
Radish greens (taken from ~3 medium size red radishes)
1/2 cup walnuts
1/4 cup pine nuts
Juice of 1 lemon
1/4 cup olive oil
1 tsp salt
Fresh ground pepper to taste
What You’ll Do:
1. Remove greens from vegetables and rinse thoroughly.
2. Place greens into blender or food processor. We like to use our Vitamix blender to reduce cleanup time, but a food processor works wonderfully as well.
3. Remove from food processor and store in airtight container, either in fridge or freezer. Add to pastas, pizzas, sandwiches, and more!
Visit Elyse Barone’s blog for more vegan inspired recipes at: