Carrot Greens Pesto
- 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 🙂