Carrot Top Pesto
Carrot Top Pesto is a bright, herby, and nutty sauce made using the leafy green tops from freshly harvested carrots.
Servings: 8 servings
Calories: 129kcal
Equipment
Ingredients
- 1 cup carrot tops greens only, stems removed and rinsed well
- ½ cup basil
- ¼ cup pine nuts
- ¼ cup Parmesan cheese grated
- 2 garlic cloves
- 3 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper freshly cracked
- ⅓ cup olive oil
Instructions
- Rinse the carrot tops well and remove any thick, woody stems. Pat dry.
- In a food processor, combine the carrot tops, basil, pine nuts, Parmesan, garlic, lemon juice, and a generous pinch of salt and pepper.
- With the processor running on low, slowly drizzle in olive oil until the pesto is smooth but still textured. Taste and adjust seasoning.
- Use immediately or store in an airtight jar with a thin layer of olive oil on top to keep it green and fresh.
Notes
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Spoon into an ice cube tray, freeze, and transfer cubes to a bag for up to 3 months.
Nutrition
Serving: 2tablespoon | Calories: 129kcal | Carbohydrates: 2g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1mg
