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
- ⅓ cup walnut halves toasted
- 2 large cloves garlic
- ½ teaspoon kosher salt
- ⅔ cup olive oil
- ½ cup grated Parmesan cheese substitute a dairy-free Parmesan alternative to make this recipe dairy-free and vegan
Instructions
- Add 2 cups carrot tops, ⅓ cup walnut halves, 2 large cloves garlic, and ½ teaspoon kosher salt to the food processor. Turn food processor on and pour in ⅔ cup olive oil. Stop food processor and scrape down sides. Add ½ cup grated Parmesan cheese and continue to process until smooth.
- Serve with pasta or any other dish of your choice. Store leftovers in an airtight container in the fridge for up to a week, or in the freezer for a longer period of time.
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
