Carrot Top Pesto (Without Spinach)
Don't throw away edible carrot greens when you can turn them into a delicious carrot top pesto in 10 minutes! Drizzle on pasta, pizza & eggs!
Ingredients
- 2 cup carrot top greens (from about 1 pound of large carrots)
- ½ cup extra virgin olive oil
- 2 tablespoon lemon juice
- ½ cup pine nuts (or unsalted cashews or walnuts)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
- Rinse all the carrot top greens in running water. Remove the leaves from the tough stems and discard the stems.
- In a food processor or blender, add all the pesto ingredients and blend until it's smooth (about 5 minutes). Scrape down the sides periodically, to make sure all the ingredients get blended.
- Store in the fridge in an airtight container for up to 1 week. Enjoy!!
Notes
- If you you're using a blender instead of a food processor, scrape the sides more often and blend for a few extra minutes to get a smooth consistency.
- Wash the carrot greens thoroughly to remove any dirt and separate the leaves from the stems. The stems are tough and more bitter than the carrot leaves.
- Instead of pine nuts, you can use unsalted cashews or walnuts.
- If you don't have carrot greens, use other greens you have on hand including basil, spinach or parsley.
Nutrition
Serving: 1servingCalories: 95kcalCarbohydrates: 2gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 37mgPotassium: 29mgFiber: 0.2gSugar: 0.2gVitamin A: 2IUVitamin C: 7mgCalcium: 27mgIron: 1mg
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