Carrot Top Pesto

Directions

1. Rinse carrot top greens and greens of choice with cold water.
2. On a cutting board, rough chop the greens into chunks to fit nicely in the food processor.
3. Add remaining ingredients to the food processor.
4. Blend all ingredients together until finely chopped. If a smoother texture is desired, add more oil and blend until desired texture.
5. Serve chilled.

Qualities

• Texture: Chunky/thick
• Rating for Scent: 1 out of 10
• Spice Level: 3 out of 10

Tips

• If using as a pasta sauce, add pasta water to the pesto and blend in the food processor until a sauce texture is achieved. Toss with pasta or other ingredients.
• Any greens can be used for this recipe, though it is important to note that some greens taste more bitter than others. If pesto turns out bitter, add more lemon juice, honey/maple syrup, and/or oil to the mixture.
• Walnuts, pine nuts, or pistachios work best with this recipe, though any nuts can be used.
• Any form of citrus can be used in place of lemon. Get creative- use grapefruit, lime, orange, etc.!
• Other oils can be used such as avocado, macadamia, vegetable, etc.

Nutrition

Nutrition Content for ¼ Cup

• Calories: 172cal
• Carbohydrates: 2.2g
• Fat: 17.9g
• Fiber: 0.6g
• Protein: 2g
• Added sugar: 0.4g
• Sodium: 138mg

Recipe Benefits

• Anti-inflammatory
• Decreasing food waste

Medical Disclaimer

Not Medical Advice: The recipes, nutritional analyses, and educational content provided on the CHOP Culinary Medicine website are for informational and educational purposes only. This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.

Consult Your Care Team: Always seek the advice of your physician, pediatric specialist, or registered dietitian with any questions you may have regarding a medical condition or dietary restrictions. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.