Carrot Top Pesto
This easy pesto is made with fresh carrot greens for a twist on classic pesto. it's quick, easy, and full of fresh flavors.
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Servings: 16 servings
Ingredients
- 2 cups packed leafy carrot tops
- ⅓ cup slivered almonds
- 2 cloves garlic
- ¾ cup extra virgin olive oil
- ½ cup grated Parmesan cheese
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Combine the carrot tops, almonds, and garlic cloves in a food processor and pulse until finely chopped. Stir in olive oil, Parmesan, salt, and pepper.
- Refrigerate the pesto in an air-tight container for up to one week.
Notes
Storage: You can freeze pesto for up to three months. Freeze it in small containers or spoon it into an ice cube tray, drizzle olive oil over the top, and tightly wrap it. This makes it easy to add to soup, sauces, and other dishes when you want to add a pop of flavor.
Need a recipe idea for the carrots? My honey-glazed carrots are easy to make, and you can dress them up with a dollop of this pesto.
Nutrition Estimate
Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 1g | Protein: 1.7g | Fat: 12.7g | Saturated Fat: 2g | Polyunsaturated Fat: 10.2g | Cholesterol: 1.8mg | Sodium: 115.9mg | Fiber: 0.5g | Sugar: 0.2g
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