Carrot Top Pesto
MAKES 1 1/2 CUPS
Ingredients
- 2 cups tender carrot top leaves
- 1/2 cup unsalted roasted pistachios
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt (plus more to taste)
- 2 tablespoons grated parmesan cheese
- 3/4 cup extra virgin olive oil (plus more as needed to reach desired consistency)
Directions
- In a food processor, combine carrot tops, pistachios, lemon zest, and salt. Process for a few seconds until nuts are finely chopped. Add parmesan and pulse a few times to combine. Scrape side of bowl as needed.
- With machine running, slowly add oil through feed tube until you reach an emulsion of desired consistency. Taste and add salt, as needed.
Cook Tips
If you prefer, use a combination of carrot tops and either parsley or basil.
Nutrition
- Calories: 160
- Fat: 17.0 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 120.0 mg
- Carbohydrates: 3.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 2.0 g