Carrot Top Pesto

Author: Oogne

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Simple, nutritious, and flavorful carrot top pesto sauce! Whip up a delightful pesto using carrot tops and basil leaves, perfect for vegan pasta, sandwiches, cauliflower pizza, or as a delectable dip. You can change carrot top for spinach, nuts for pumpkin or sunflower seeds.

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Ingredients:

Number of portions: 6
2 Cup(s)
carrot tops
1/2 Cup(s)
basil leaves
1/3 Cup(s)
pine nuts or any other nut
2 Teaspoon(s)
dry yeast for thickness (optional)
1 Clove(s)
garlic
1/2
extra-virgin olive oil
1/2 Teaspoon(s)
Himalayan salt
1/4 Teaspoon(s)
ground black pepper

Preparation:

Preparation time: <15 min.
  1. Heat a dry pan over low to medium heat (without oil), and gently toast the pine nuts or your preferred nuts. Once done, take them off the heat and let them cool down.
  2. Trim off the carrot tops and wash the leaves thoroughly. Dry them by patting with a kitchen towel, then put them in a food processor.
  3. In the food processor's bowl, combine all the ingredients except for the olive oil. Blend until fully broken down, scraping the bowl's sides occasionally.
  4. While the food processor is running, slowly pour in the olive oil until the sauce slightly emulsifies. If necessary, adjust the consistency by adding more oil or water.
  5. Store in an airtight container for up to 3 days or up to 3 months in the freezer.

Author: Oogne

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