Carrot Top Pesto
Don't waste any parts of the carrot with this Easy Carrot Top Pesto! This vegan pesto uses a part of the carrot you might otherwise throw away, for a no waste recipe you'll love.
Servings 1 cup pesto
Ingredients
- ½ cup nut or seed of your choice I used pecans
- 1 garlic clove
- 1 lemon zested + juiced
- ½ teaspoon salt
- 2 tablespoon nutritional yeast or Parmesan, if not vegan
- 3 cups destemmed carrot tops
- ½ to 1 cup other fresh herbs I used basil
- ⅓ cup olive oil
Instructions
- Combine all ingredients except the olive oil in your food processor or blender.½ cup nut or seed of your choice, 1 garlic clove, 1 lemon, ½ teaspoon salt, 2 tablespoon nutritional yeast, 3 cups destemmed carrot tops, ½ to 1 cup other fresh herbs
- Drizzle the oil in as you blend, scraping the sides as needed to get everything fully blended. I like to make it pretty fine since carrot tops can be a little tougher than other herbs.⅓ cup olive oil
- Taste + adjust as needed. Use immediately or transfer to a jar and keep in the refrigerator for up to a week. You can also freeze it for up to a year.
