Carrot-Top Pesto
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 669
- Total Fat
- 67
- Saturated Fat
- 12
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 13
- Sodium
- 396
- Total: 10 min
- Active: 10 min
Ingredients
1 cup carrot leaves (from about 1 bunch of carrots)
1/2 cup fresh parsley leaves
1/4 cup roasted cashews
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt
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.