Carrot top pesto
A delicious way to use your carrot greens. This pesto is an inventive way to use every part of the vegetable. The greens have a fresh and bright taste that echoes that of the carrot itself.
Servings: 24 tablespoons
Calories: 73kcal
Equipment
Ingredients
- 6 cups carrot greens
- 1/2 cup walnuts
- 2 ea garlic cloves
- 1 oz freshly grated Parmesan cheese
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp Freshly ground black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Wash carrot greens thoroughly and dry them in a salad spinner. Remove the tough part of the stems, keeping only the green leafy part.
- Place all ingredients except the olive oil in your food processor's bowl. Pulse until you have a thick paste, stopping to scrape the sides periodically.
- Pour the olive oil with the motor running until you reach the desired consistency. You may need to add a bit more or less depending on the amount of greens you had.
- Taste and adjust seasoning as needed. Serve immediately.
Notes
If refrigerated, bring back to room temperature before serving as the olive oil will become solid.
This also freezes very well in an airtight container.
Nutrition
Calories: 73kcal | Total Carbohydrate: 2g | Protein: 2g | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 14mg | Dietary Fiber: 1g | Total Sugars: 1g | Vitamin A: 11IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 1mg | Includes Added Sugar: 0g