How To Make Carrot Top Pesto
Nothing is wasted with this pesto recipe. It makes use of carrot tops and spinach flavored with cashews, garlic, virgin olive oil, and salt and pepper.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- 1cupcarrot top greens,tough stems removed
- 1cupbaby spinach,packed
- 1largeclove garlic,roughly chopped
- ½cupunsalted cashews,roasted
- ½tspsea salt
- ¼tspblack pepper
- ½cupextra virgin olive oil
Instructions
-
Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
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Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
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While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
Nutrition
- Calories: 1403.41kcal
- Fat: 139.08g
- Saturated Fat: 20.43g
- Monounsaturated Fat: 95.48g
- Polyunsaturated Fat: 17.04g
- Carbohydrates: 35.30g
- Fiber: 6.23g
- Sugar: 10.02g
- Protein: 14.57g
- Sodium: 734.21mg
- Calcium: 89.79mg
- Potassium: 939.10mg
- Iron: 6.08mg
- Vitamin A: 1065.80µg
- Vitamin C: 11.92mg
Have you tried this carrot top pesto recipe? Let us know how it turned out or share your own favorite pesto variations in the Recipe Sharing forum.
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