Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Hit Re-Fresh
Veggie Top Pesto
Total:
5 min
Active:
5 min
Yield:
about 1 1/2 cups
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
about 1 1/2 cups
Level:
Easy

Ingredients

Directions

In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.

Transfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).

Categories:
More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

General Gilbert's California Fried Chicken with Pan Gravy

Recipe courtesy of Melissa Gilbert

Easy Chicken Mole

Recipe courtesy of Marcela Valladolid

White BBQ Sauce (Alabama Style)

Recipe courtesy of Food Network

Sunny's Chicken Parm Mini Meatloaf

Recipe courtesy of Sunny Anderson

Carrot-Top Pesto

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.