- VE
- VN
- GF
- LC
- LS
- LC
Carrot Green Pesto
This Carrot Greens Pesto uses the tops that often get tossed in the compost bin or trash. This no-waste pesto is best served with roasted carrots, tossed into pasta, or frozen for later use. It mixes well with mayonnaise for a fry dipping sauce, and can be used to drizzle on eggs for an earthy finish.
Ingredients
Instructions
- Step 1
Add cashews and garlic clove to the bowl of a food processor. Pulse 8 to 10 times to start breaking down and forming a paste.
- Step 2
Tear the carrot tops, using mostly the leafy portion, into the bowl. Add the parsley. Put the lid back on and run on low until well combined.
- Step 3
Zest the lemon into the food processor, then squeeze in the lemon juice. Add the kosher salt and black pepper.
- Step 4
With the food processor running on low, drizzle in the olive oil until desired texture is reached. You don’t want it to be runny, or a thick paste.
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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