Carrot Top Pesto (Edit recipe)

19 recipes
|
9 followers

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.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

6

Serves: 4

Ingredients

2 cups Carrot Top Greens
.5 cup Walnuts, (whole)
.5 cup Olive Oil, (extra virgin)
.25 cup Parmesan Cheese, grated
2 cloves Garlic, chopped
.5 cup Carrots, grated

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	39 g
Carbohydrates:	8 g
Protein:	5 g
Cholesterol:	4 g
Sodium:	121 mg
Fiber:	3 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.