Carrot Greens Pesto
Why not try this different take on pesto by using carrot tops rather than traditional basil leaves - it's a great way to use up food waste! It's great to add to pasta to make a quick dinner.
- 1 cup Carrot leaves
- 2 cloves Garlic
- 1 tbsp Red Wine Vinegar
- 1 tbsp Honey
- Salt & Pepper to taste
- Some Herbs
- 1/2 cup Olive oil
- Blend all of above with a blender!
- You can basically use any leftover vegetable greens, I sometimes use spinach or red radish leaves etc.
- It is a very good way to get rid of old green veggies, and it lasts considerably longer once the ingredients are blended together and kept in the fridge.
- We use this pesto for lots of different cooking ideas, like pasta, BBQ, stir-fry, even for taco fillings 🙂
Calories: 269kcalCarbohydrates: 7gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 1mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 12mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!