Zero-Waste Carrot Top Pesto
A vibrant, eco-friendly pesto made from carrot tops and kitchen scraps. This zero-waste recipe transforms often-discarded greens into a delicious, sustainable sauce perfect for pasta, sandwiches, or dipping.
Equipment
- Food processor
- Measuring cups and spoons
- Knife
- Airtight container
Ingredients
- 1 bunch carrot tops well washed, tough stems removed
- ½ cup nuts or seeds such as walnuts, almonds, or sunflower seeds
- 2 cloves garlic
- ½ cup olive oil
- ½ cup Parmesan cheese or nutritional yeast for vegan
- 1 tbsp lemon juice freshly squeezed
- to taste salt and pepper
Instructions
- Place carrot tops, nuts or seeds, and garlic in a food processor. Pulse until finely chopped.
- Add Parmesan cheese (or nutritional yeast), lemon juice, salt, and pepper. Pulse to combine.
- With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
- Taste and adjust seasoning as needed. Serve immediately or store in an airtight container in the fridge for up to 1 week.
Notes
[web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="5" order="DESC" orderby="post_title" view="circles" /][web_stories title="true" excerpt="false" author="false" date="false" archive_link="true" archive_link_label="" circle_size="150" sharp_corners="false" image_alignment="left" number_of_columns="1" number_of_stories="5" order="DESC" orderby="post_title" view="circles" /]Try adding other leafy greens like radish tops or beet greens. Use stale bread to make croutons for serving. This pesto is great on pasta, toast, or as a dip for veggies.
Nutrition
Calories: 120kcalCarbohydrates: 2gProtein: 3gFat: 11gSaturated Fat: 2gCholesterol: 2mgSodium: 110mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 35IUVitamin C: 6mgCalcium: 8mgIron: 6mg
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