Carrot Top Pesto Recipe
Feathery green carrot tops have a flavor reminiscent of parsley, and they make a delicious pesto when you blend them with olive oil, garlic, and walnuts. Swirl it into a steaming bowl of pasta, use it as a dip, or serve it drizzled over roasted carrots.
Servings: 8 servings (1 cup)
Calories: 169kcal
Equipment
- food processor
Ingredients
- 2 cups coarsely chopped carrot tops
- ¼ cup walnuts
- 2 medium garlic cloves
- ½ cup extra virgin olive oil
- ¼ cup finely grated parmesan cheese
- fine sea salt (to taste)
Instructions
- Toss the carrot tops, walnuts, and garlic into your food processor. Pulse until finely chopped, and then add the oil and parmesan cheese. Process until it forms a uniform sauce, then adjust the seasoning with salt.
- Serve immediately or store in a tightly sealed container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 169kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 55mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 28IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 2mg
