Carrot Pesto and Walnut Crostini

by Meg Thompson October 7, 2016

Carrot Pesto and Walnut Crostini

By: Meg Thompson

A delicious and vibrant snack, these are easy and quick to make and are nourishing enough to keep hungry visitors satisfied while they are waiting for your main event.

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Servings

Prep time

Cook time

Recipe

Ingredients

4 medium carrots, washed, skin on & steamed until just tender
1 tbsp olive oil
¼ cup grated parmesan cheese
¼ tsp sea salt
½ tsp ground cinnamon
8 slices good-quality bread
½ cup walnuts

Method

Place all ingredients except bread and walnuts into food processor and process until smooth.
Pop bread into oven or under grill to lightly toast, then allow to cool.
Spread carrot mix onto bread and top with walnuts.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: healthy diet, snack, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.