Carrot Top Pesto
A great way to maximize your produce and savings is to use all parts of the vegetables you receive, like delicious carrot tops.
In a food processor, pulse together the nuts and garlic.
Add the carrot tops, basil, lemon juice, salt, and pepper.
Pulse again, then add ⅛ cup olive oil and pulse until combined. Make it as smooth or as chunky as you like.
Scoop the pesto into a small bowl and stir in ⅛ cup more olive oil.
Taste and adjust seasonings as needed. If desired, stir in a pinch of red pepper flakes or parmesan cheese.
Serve with toasted bread, scoop onto pasta, or dollop into soups.
- Amount Per Serving
- Calories 84kcal
- Calories from Fat kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 0.7g4%
- Trans Fat g
- Cholesterol 0mg
- Sodium 29mg2%
- Potassium 28mg1%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 2g8%
- Sugars 3.6g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $0.30
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.