Description
A vibrant and flavorful Carrot Top Pesto recipe that makes use of the often-discarded carrot greens. This pesto is a delicious alternative to traditional basil pesto, with a unique earthy flavor.
Ingredients
Units
Scale
Carrot Top Pesto:
- 1 cup packed carrot top greens (about 40g), tough stems removed
- 1 cup packed baby spinach (about 40g)
- 1 large clove garlic, roughly chopped
- 1/2 cup (63g) roasted unsalted cashews
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup (118ml) extra virgin olive oil
Instructions
- Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
- Pulse greens, garlic, cashews, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
- Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
