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Carrot Top Pesto

Carrot Top Pesto

Use freshly dug from the garden carrot top greens for this unique pesto recipe filled with walnuts, garlic and grated carrots. This green pesto is perfect stirred into pasta or served as a simple appetizer slathered over bread. make this stem to root zero - waste recipe and use the whole carrot vegetable in one recipe. Try this unique vegetable greens pesto recipe using carrot tops for a quick, herb flavored dinner.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Condiment
Cuisine American
Servings 4 servings
Calories 391 kcal

Equipment

  • 1 small saucepan
  • 1 Food Processor

Ingredients
  

  • 2 cups carrot top greens
  • ½ cup walnuts whole
  • ½ cup olive oil extra virgin
  • ¼ cup parmesan cheese grated
  • 2 cloves garlic chopped
  • ½ cup carrots grated

Instructions
 

  • Heat a saucepan filled with water over high heat until boiling.
  • Chop the carrot top greens into 1-2 inch pieces.
  • Blanch carrot greens for 5 minutes in boiling water and drain thoroughly, pressing in sieve to drain excess water.
  • Using a food processor add carrot tops, walnuts, parmesan cheese, garlic and olive, pulse until chopped and blended.
  • Remove pesto from food processor and stir in grated carrots. Slat and pepper to taste.
  • Store in a sealed container for up to one week, refrigerated.

Nutrition

Calories: 391kcalCarbohydrates: 8gProtein: 6gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gCholesterol: 4mgSodium: 112mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 2725IUVitamin C: 25mgCalcium: 199mgIron: 3mg
Keyword carrot greens, carrot leaf pesto, carrot top pesto, carrot top uses, pesto, zero waste carrot greens recipe
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