Carrot Top Pesto
Carrot tops are full of flavor and nutrition, so make this quick and delicious carrot-top pesto and serve with soups, roasted veggies, salads, or simply spread on toast!
Continental, Gluten-free, Vegan, Vegetarian
Remove the carrot leaves from the tough stem. Throughly wash the leaves under running water. *
Combine all the ingredients in a food processor or blender and blend until smooth. Add more olive oil if required.
Check the seasoning and transfer to a glass jar. Stays good in refrigerator for 2-3 days.
*The stems at the end were very hard so I keep them for stock and use only the soft part of the stems for the pesto recipe.
Nutritional yeast adds a creamy cheesiness to the pesto but it is optional and if you don’t have it and/or if you are not vegan, go ahead with some parmesan or completely opt it out.
Nutritional info is the approximate value for 1 tbsp of ½ cup pesto.
Carrot Top Pesto https://www.myweekendkitchen.in/carrot-top-pesto-carrot-leaves-recipe/