This recipe is a great way to use up flavourful and nutritious carrot tops that would otherwise land in the compost bin. Carrot greens are rich in potassium, vitamin A, and chlorophyll, so don’t let them go to waste! Use leftover pesto on sandwiches, in salad dressings, or toss with your favourite high-fibre pasta.
INGREDIENTS
- Greens from 2 bunches of carrots
- 2 cloves garlic, chopped
- 1 shallot, chopped
- ½ c walnuts, sliced almonds, or pine nuts
- ⅓ c olive oil
- ¼ c nutritional yeast
- 2 tsp apple cider vinegar
- Salt and pepper
INSTRUCTIONS
Place all the ingredients in a food processor and process until well broken down, but not uniformly smooth (a little texture makes a pesto extra lovely).
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