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–+ servings
Carrot Top Pesto recipe

Carrot Top Pesto

This bright green color pesto is a bit earthy. The addition of parmesan and nuts gives it a creamy texture and the lemon adds a zesty fresh flavor. A delicious must-try for this season!
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: sauce, Snack
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: Fall Recipes, Pasta Sauce, Pesto, Seasonal Recipe
Difficulty: Beginner
Servings: 5
Calories: 252kcal

Equipment

  • Blender

Ingredients

  • 1½ cup carrot top
  • 1½ cup coriander
  • 1 tbsp walnuts
  • 1 tbsp pine nuts
  • 4 tbsp Parmesan
  • 1/2 cup olive oil
  • 3 tbsp lemon
  • 1 clove garlic
US Customary - Metric

Instructions

  • First, remove the top of the carrot from the carrot. Use only the leaves and remove the stems, which are usually harder and fibrous. Wash the leaves until the water drains off and dry them in a salad spinner to remove the excess water.
  • Continue by assembling all the remaining ingredients. Combine the carrot tops with the cilantro, garlic, Parmesan, pine nuts, walnuts, lemon juice, and ¼ cup of the olive oil in a food processor or blender. Puree until the mixture is coarse.
  • Add the remaining ¼ cup of oil and pulse a little more if you prefer a chunkier pesto, or longer until your pesto is smooth. Stop a few times to scrape down the sides with a spatula.
  • Your carrot pesto is now ready and you can use it like any other type of pesto.

Nutrition

Calories: 252kcal | Carbohydrates: 4g | Protein: 3g | Fat: 26g | Sodium: 64mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 20mg | Calcium: 114mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!