Carrot Top Pesto
Making Carrot Top Pesto is simple and requires just a few ingredients: carrot greens, olive oil, garlic, lemon juice, nuts, nutritional yeast and salt.
- 4 cups lightly packed carrot top greens washed and stems removed
- 2 cloves garlic minced
- ⅓ cup walnuts or nuts of choice
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- ¼-½ tsp sea salt (to suit your taste)
- ⅓ -½ cup olive oil
In food processer, process carrot greens until well chopped.
Add remaining ingredients except olive oil. While the food processor is running, gradually add olive oil. Begin with 1/3 cup and add more if needed, to desired consistency.
Keeps well in fridge for up to 5 days or in the freezer for several months.
Pine nuts or cashews can be used for a creamier texture. Almonds are a good choice also.