Carrot Top Pesto
Use carrot tops to make this easy, delicious and nutritious carrot top pesto. It takes just five minutes to make. Stir it into pasta, slather it on toast or use as a dressing for veggies.
Servings: 16 tbsp (about 1 cup)
Calories: 65kcal
Equipment
Ingredients
- 2 cups (packed) carrot tops (or carrot greens. Tough stems removed, leaves chopped coarsely)
- ¼ cup pistachio nuts
- 2 cloves garlic
- ½ to 1 teaspoon ground cumin (start out with ½ teaspoon and add more if you want)
- 3 tablespoons lemon juice (approx 1 large lemon)
- Salt and ground black pepper to taste
- ¼ cup extra virgin olive oil
Optional add ins
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan parmesan cheese
Instructions
- Place all the ingredients except the oil in a food processor. If using nutritional yeast or parmesan, add them at this time. Don't add both--use one or the other.
- With the blade running, drizzle in the olive oil through the feed tube. Make sure you have enough salt and pepper in there before you scrape the pesto out of the bowl.
Nutrition
Serving: 1tablespoon | Calories: 65kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 25mg | Calcium: 104mg | Iron: 3mg