Carrot Green Pesto

Carrot Green Pesto

Imagine this: you head to the farmer’s market (or the store) and buy an armful of veggies. You get home and start chopping, meal planning, getting excited about all of the amazing healthy inspiration you’ve seen. Then you get to your carrots. You know exactly what to do with the roots (the part you normally eat) but the tops? You’d probably discard or compost those, right? Not anymore!

Carrot greens get absolutely NO love but they are absolutely edible and delicious! They have a slight grassy flavor, making them perfect for things like pesto. Pesto? Wait. That’s supposed to be made from basil, right? Traditionally, yes, but there are an incredible number of ways to make pesto using a variety of greens that you might have on hand.

If you’ve been around here long enough, you know I adore pesto and I make variations on it all the time. Anything from the traditional basil pesto to a more obscure (but equally delicious) fennel pesto.

Carrot greens boast a lot of nutritional value and are an underused ingredient. They contain vitamins A, C, and K and a good amount of fiber as well (something most of us aren’t getting enough of!).

So next time you get some carrots, give this a try and let me know what you think! Have fun playing in the kitchen this weekend :)


Carrot Green Pesto
Makes about 1 cup

Ingredients
Leaves off one bunch of carrots, stems removed
Handful of spinach (about ½ cup)
⅓ c raw cashews
3 TBSP nutritional yeast
3 TBSP EVOO
¼ tsp salt


Directions
Add all ingredients to a food processor and combine. You may need to add additional olive oil or nutritional yeast to taste. Enjoy on your next pizza, over pasta, or as a dip for veggies!


TIP: Bunch of carrot greens small? Add an extra handful of spinach, kale, or chard to your food processor.


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