Carrot Top Pesto
Carrot tops are often discarded, but they are edible and can be used to make delicious pesto!
This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 10 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Carrot Top Pesto
Ingredients
Instructions
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Wash and dry the carrot tops and basil leaves.
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In a blender or food processor, combine the carrot tops, basil leaves, garlic cloves, pine nuts, lemon juice, and salt.
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Blend until the ingredients are well combined.
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Slowly drizzle in the olive oil while the blender is running until the mixture reaches a smooth consistency.
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If desired, add grated Parmesan cheese and blend for a few seconds.
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Taste and adjust the seasoning if needed.
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Serve the carrot top pesto as a dip, spread, or sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 5g2%
- Sugars 1g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
