Carrot Top Pesto Recipe
Carrot Top Pesto is easy to make and super delicious. It's the best way to use all the pretty spring carrots with the greens on top!
Ingredients
- 2 bunches of carrots, 1 ¼ lb
- 2 teaspoons olive oil
- ¼ teaspoon EACH: sea salt and pepper
The Pesto
- 2 cups carrot top leafy greens, you can use some parsley if you don't have enough
- ⅓ cup salted toasted cashews
- ⅓ cup mild flavored olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic
- ¼ teaspoon EACH: sea salt and pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Chop the carrots into 2-inch lengths, put them on a baking sheet, and toss them with the oil, salt, and pepper. Roast the carrots for 20 minutes.2 bunches of carrots, 2 teaspoons olive oil, ¼ teaspoon EACH: sea salt and pepper
- Place the carrot top pesto ingredients in your food processor or small blender and blend until mostly smooth.2 cups carrot top leafy greens, ⅓ cup salted toasted cashews, ⅓ cup mild flavored olive oil, 2 tablespoons freshly squeezed lemon juice, 1 clove garlic, ¼ teaspoon EACH: sea salt and pepper
- When the carrots are cooked, toss them in ½ cup of the pesto and serve.
Notes
You will have more pesto than you need for this recipe. The extra is delicious served with chicken. Or save it to put on eggs, in a sandwich, or tossed with pasta.
Serving: 1 serving = ¼ of the recipe, Calories: 326kcal, Carbohydrates: 22g, Protein: 5g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Sodium: 462mg, Potassium: 529mg, Fiber: 4g, Sugar: 7g, Vitamin A: 23681IU, Vitamin C: 35mg, Calcium: 156mg, Iron: 4mg