Carrot Top Pesto
Category:
Entree
Preparation Time: 5 Minutes
Yield: 1 Cup
- Ingredients
- Directions
- Qualities
- Tips
- Nutrition
- Recipe Benefits
Ingredients
- 1 cup carrot top greens
- 1 cup spinach, raw
- 1/2 cup olive oil
- 1/3 cup nut of choice
- ¼ cup parmesan cheese (or 1 tbsp nutritional yeast)
- 1 garlic clove
- ¼ teaspoon salt
- ½ lemon, juiced
- ½ tsp honey or maple syrup
Directions
- Rinse carrot top greens and greens of choice with cold water.
- On a cutting board, rough chop the greens into chunks to fit nicely in the food processor.
- Add remaining ingredients to the food processor.
- Blend all ingredients together until finely chopped. If a smoother texture is desired, add more oil and blend until desired texture.
- 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