Carrot Top Pesto
Pesto is a versatile sauce that has many uses. But did you know that you can make it from carrot tops?
Servings: 8
Calories: 230kcal
Equipment
Ingredients
- 2 cups carrot tops washed with stems removed
- 1/3 cup walnut halves toasted
- 2 large cloves garlic
- 1/2 tsp kosher salt
- 2/3 cup olive oil
- 1/2 cup grated Parmesan cheese (replace with a dairy-free Parmesan alternative to make this recipe dairy-free and vegan)
Instructions
- Add carrot tops, walnut halves, garlic and salt to the food processor. Turn food processor on and pour in olive oil. Stop food processor and scrape down sides. Add Parmesan and continue to process until smooth.
Nutrition
Calories: 230kcal | Carbohydrates: 4g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 255mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 55IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 2mg
