- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 577
- Total Fat
- 59 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 11 mg
- Sodium
- 309 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 577
- Total Fat
- 59 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 11 mg
- Sodium
- 309 mg
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).
