If you are looking for a new and sustainable way to make pesto, look no further than carrot top pesto! This recipe uses the often-discarded carrot greens to make a flavorful and nutritious sauce that’s perfect for pasta, sandwiches, and more. Plus, it’s a great way to reduce food waste and make the most of your ingredients.
Ingredients
- 3 cups carrot tops, packed
- 1/2 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves, chopped
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions:
- Rinse the carrot tops thoroughly and remove any tough stems.
- In a food processor, pulse the carrot tops, basil, Parmesan cheese, pine nuts, and garlic until finely chopped.
- Slowly drizzle in the olive oil while pulsing the mixture, until the pesto is smooth and well combined.
- Season with salt and pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
Preparation time: 10 minutes
Servings: 8
Calories: 174 per serving
Benefits:
Carrot top pesto is not only delicious but it’s also packed with nutrients. Carrot tops are a great source of vitamins A, C, and K, as well as calcium and potassium. Plus, using carrot tops instead of throwing them away helps reduce food waste and supports sustainability.
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