Carrot Top Pesto Recipe

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Sherry February 24, 2021
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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

  1. Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

  2. 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.

  3. 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
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