Delicious & Easy
Carrot Top Pesto
Ingredients for
Carrot Top Pesto
- 2 garlic cloves
- ½ lemon (juiced)
- 2 cups packed carrot tops, remove larger stems
- 1 ½ cups packed fresh basil leaves
- ¼ cup mint leaves
- 1 tablespoon hemp seeds
- 1 tablespoon sunflower seeds
- ¾ cup extra virgin olive oil
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
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Instructions for
Carrot Top Pesto
- Bring a small pot of water to boil and add carrot tops and cook just until the water begins to turn green, about 2 minutes.
- Remove from heat, strain, and cool.
- Add remaining ingredients except olive oil to a food processor.
- Blend on high, slowly adding olive oil through top until combined and desired texture is achieved.
- Add more olive oil or water if the pesto is too thick.
- Serve over pasta, as a spread, or a dip.
Frequently asked
Questions About This Recipe
How do you make a vegan pesto creamy?
For creamier pesto use pine nuts, cashews, or pistachios.
Final
Notes & Thoughts
Making pesto is a great way to use up a bunch of fresh greens or herbs while packing in a lot of flavor. Use up leftovers for a base smear on avocado toast or freeze into ice cube trays to use like frozen herb cubes.
