Carrot Top Pesto

Votes: 3

Time: 10 min.
Complexity: easily
Quantity: 1 tbsp.

Nutritional value per serving:

Serving size: 1 of 6
Calories 223, total fat 22 G., saturated fats 4 G., proteins 3 G., carbohydrates 4 G., fiber 1 G., cholesterol 4 mg, sodium 132 mg, sugar 1 G.

If you buy early carrots with greens, think twice before cutting and throwing away the greens: first, you paid for them, and second, they're edible and can be used like any other regular green. Make carrot top pesto! It's great as a sauce for pasta, beans, or even as a dip for raw vegetables and crackers. Carrot tops are rich in vitamins C, K, and potassium, so using them fresh in the sauce ensures you'll get the most benefit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup carrot tops (about 1 bunch of carrots)
0.5 cup fresh parsley leaves
1/4 cup roasted cashews
1 clove of garlic
0.5 cups extra-virgin olive oil
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: parsley, cashew nuts, garlic, Parmesan cheese

Cooking the dish according to the recipe:

In a food processor, pulse the carrot tops and parsley leaves with the cashews and garlic until coarsely ground. With the food processor running, slowly pour in the olive oil and pulse until the sauce is combined. Add the Parmesan cheese and a pinch of salt and pulse until smooth.

Categories:

recipe / Gluten-free dishes / Low sodium content / Calorie content of prepared meals / Food processor / Sauces / Dips / Spreads / / Carrot dishes / Carrot appetizers / Food Network - recipes

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