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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 6 servings

Calories: 132 kcal per serving

Ingredients

2–3 cups - carrot tops
½–1 cup - fresh parsley
1 clove - garlic
¼ cup - raw cashews pine nuts
1 - lemon
¼–½ cup - olive oil
½ tsp - kosher salt
⅛ tsp - black pepper

Instructions

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.
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.
Zest the lemon into the food processor, then squeeze in the lemon juice. Add the kosher salt and black pepper.
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.

Nutrition