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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Carrot-Top Pesto
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 669
- Total Fat
- 67 g
- Saturated Fat
- 12 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 13 mg
- Sodium
- 396 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 669
- Total Fat
- 67 g
- Saturated Fat
- 12 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 13 mg
- Sodium
- 396 mg
Ingredients
Directions
- Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.
