Roasted Carrot Multigrain Pilaf with Pepita Pesto

I’m learning that one of the greatest cooking challenges I’ve faced is one that feels like it shouldn’t be that hard: cooking for my family. My husband is not vegetarian and while my toddler will try almost anything, he’s still a toddler. I have this...

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Roasted Carrots with Kale Pepita Pesto | Naturally Ella

I’m learning that one of the greatest cooking challenges I’ve faced is one that feels like it shouldn’t be that hard: cooking for my family. My husband is not vegetarian and while my toddler will try almost anything, he’s still a toddler. I have this balance of working with everyone’s preferences to create a solid meal. At times it can be a bit overwhelming but books like Sarah Waldman’s beautiful new book help alleviate some of the stress. Feeding a Family is a book full of beautiful recipes that the whole family will enjoy. It’s not a vegetarian cookbook but it’s such a wonderful starting point for recipe and menu inspiration.

I’m sharing a variation on Sarah’s pumpkin seed pesto. I love trying different pesto varieties and I just happened to pick up fresh pepitas recently. I wrote the recipe as written from Sarah’s book but I actually used a variation involving kale (instructions in the notes of the recipe!) This greens pesto is the perfect addition to a vegetable/grain bowl! Plus, this multigrain pilaf base is a favorite of mine as of recent- the teff really brings everything together! Both the multigrain mixture and the pesto make for excellent additions to the component rotation! Read more and see the recipe.

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