This meal was born out of sheer laziness. I had no meal plan and no motivation to go to the store. I put those creative juices to work andddd…
Came up with a quinoa hippie bowl.
It’s hard to tell what exactly I roasted, but there were a few kinds of carrots, sweet potatoes, rutabaga, and yukon gold potatoes.
And then it all came together with a pistachio pine nut pesto.
On the left, is the pesto the way I keep it in the freezer.
On the right, is how it looks after I add water and olive oil.
The reason I do this is for space. It’s much easier to store a crap ton of pesto as ground up basil and nuts and then add liquid later, especially when you hit the jackpot on basil all summer long.
We haven’t bought pesto all year. Or marinara. Or jam. I’m getting to be quite the hoarder with summer produce! But if it gets us by all year, then I’d say I’m doing it right.
Optional cheese topping 🙂
