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Here's How To Make Pesto Out Of Carrot Tops

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INGREDIENTS

Makes 1 cup pesto

For the roasted carrots

1 bunch carrots

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

For the pesto
2 cups carrot tops, chopped

1 cup basil

½ cup walnuts, toasted

½ cup grated vegetarian parmesan cheese

½ cup olive oil

1 clove garlic, peeled

¼ teaspoon salt

½ lemon juice

PREPARATION

# Preheat the oven to 400ºF/200ºC.

# Trim carrot tops and set aside. Using the back of a knife, gently peel the carrot skin.

# In a pan, coat the carrots with olive oil and season with salt and pepper. Roast in the oven for 20-30 minutes or until tender.

# In the bowl of a food processor, add all the pesto ingredients and pulse until smooth.

# Serve roasted carrots with pesto. Pesto can also be used for pasta, caprese and more! Refrigerate for up to 4 days.

# Enjoy!

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