Zero Waste Cooking

Did you know we waste 1/3 of the food we make? Watch this video to learn about why that's important. Then grab a parent and make this recipe that uses the entire carrot. There's no need to throw out the top!

Activity Instructions

for Observers (Pre-K through 2nd Grade) and Explorers (3rd Grade through 5th Grade)

ROASTED CARROTS WITH CARROT-TOP PESTO

c/o Epicurious 

YIELD

Makes 8 servings

INGREDIENTS

    • 3 pounds small carrots with tops (any color)

    • 2 tablespoons vegetable oil

    • Kosher salt, freshly ground pepper

    • 1 garlic clove

    • 3 tablespoons macadamia nuts or pine nuts

    • 1/2 cup (packed) fresh basil leaves

    • 1/4 cup finely grated Parmesan

    • 1/2 cup extra-virgin olive oil

PREPARATION

  1. Preheat oven to 400°F. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
  2. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.

  3. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purée forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

Turn It In

Take a picture of your dish and upload it to the Padlet. Do you have any other ideas of how to cook with zero waste? Please share them!

If you haven't printed the bingo board page, please print it now. Cross off this activity square, since you've completed it.

 

You'll bring your bingo board print-out to the PS29 garden on  Sunday, May 23 between 2-4pm to collect your prize. If you're not in Brooklyn, email us and we will send you your prize.