Carrot Top Pesto
A delicious and sustainable use for carrot tops! This carrot top pesto recipe uses carrot greens and cilantro is perfect for topping on your carrots or favorite protein dish!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 12 scoops 1x
- Category: Sauce
- Method: food processor
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Stems or greens from 2 bunches of carrots, rinsed
1/2 cup cilantro chopped (including stems, optional)
1/3 cup parmesan cheese, shredded
1/3 cup pecans or almonds, roasted, unsalted
Juice and zest of one lemon
3 cloves garlic, peeled
1/4 teaspoon of salt (or to taste)
1/2 cup extra virgin olive oil
Instructions
In a large food processor, combine all of the ingredients except the olive oil. Pulse until finely chopped. Turn on the processor and slowly pour in the olive oil through the top compartment. Continue to pulse until blended fully. Transfer to a container and serve immediately or store in the refrigerator or freezer.
Notes
This pesto can be used on roasted vegetables (yes, carrots!), as a spread, or mixed with your favorite pasta!
Store in an airtight container in the refrigerator for up to one week or freeze for 6 months.
Find it online: https://onehungrybunny.com/what-to-do-with-carrot-tops/
