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4.50
from
6
votes
Carrot Top Pesto
This easy recipe for Carrot Top Pesto turns the leafy green tops of carrots into a flavorful, bold and versatile sauce, in just a few minutes!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Condiments, Dips and Spreads
Cuisine:
American
Diet:
Vegetarian
Servings:
10
Calories:
135
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$5
Equipment
food processor
salad spinner
Ingredients
1 ½
cups
(50g) carrot tops/carrot greens (approx 1 bunch)
Small handful fresh parsley
Small handful fresh basil
1
clove
garlic
chopped
⅓
cup
(10g) grated parmesan cheese (or vegetarian parmesan)
¼
cup
(35g) raw unsalted walnuts (or almonds, hazelnuts)
½
cup
extra-virgin olive oil
¼
teaspoon
each salt and pepper
Instructions
Wash the carrot tops well, then dry a little with a clean tea towel. Remove and discard the stems, keeping the feathery leaves.
Add the carrot tops, parsley, basil, garlic, parmesan and walnuts to a food processor and blitz until crumbly.
With the machine running,slowly add the oil.
Season to taste.
Store covered in the fridge for up to 5 days.
Notes
Make sure your greens are fully washed before adding to the food processor as they tend to harbor excess dirt.
If your nuts are too large, you may need to roughly chop them before adding them to the food processor. This will help them break down easier.
Make sure you add in the oil slowly in order to fully incorporate the ingredients into a smooth sauce.
Your nuts should be UNSALTED to make sure there isn’t too much salt in the pesto.
Nutrition
Calories:
135
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
2
mg
|
Sodium:
54
mg
|
Potassium:
17
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
27
IU
|
Vitamin C:
7
mg
|
Calcium:
74
mg
|
Iron:
1
mg