Carrot-Top Pesto
Carrot-Top Pesto might be just the condiment you are searching for. This gluten free and primal recipe serves 4 and costs $1.16 per serving. One portion of this dish contains approximately 5g of protein, 33g of fat, and a total of 328 calories. 25 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 5 minutes. It is brought to you by Foodnetwork. If you have olive oil, parmesan, garlic, and a few other ingredients on hand, you can make it. Overall, this recipe earns an outstanding spoonacular score of 82%. Similar recipes include Spring Pean and Carrot Salad with Carrot Top Pesto, Carrot Soup with Carrot Top Garlic Pesto, and Velvety Carrot Soup with Carrot Top Pesto.
Servings: 4
Preparation duration: 5 minutes
Ingredients:
1 cup carrot leaves (from about 1 bunch of carrots)
1/2 cup fresh parsley leaves
1 clove garlic
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
1/4 cup roasted cashews
Equipment:
food processor
Cooking instruction summary:
Watch how to make this recipe. Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.
Step by step:
1. Watch how to make this recipe.
2. Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well.
3. Add the Parmesan and some salt, and pulse until combined.
Nutrition Information:
covered percent of daily need
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Carrot Top Pesto
