In a blender or food processor, add carrot-top leaves, garlic, oil, salt and lemon juice. Pulse until combined (scrape down sides if needed). Add pine nuts and cheese and pulse until combined. Serve with carrots.
Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.
Sweet mango and coconut butter bring a taste of the tropics to your morning. Here, we use cold cauliflower to add fiber and antioxidant value -– but don’t worry, the mango is the flavor that shines in this gorgeous bowl.
The bright color of pink pitaya (aka dragon fruit) gives this bowl its distinctive hue. We love the ease of using a packet of the frozen purée, but if you can find the fresh fruit, you can always purée and freeze it yourself.