Carrot Top Pesto
Never throw away your carrot tops again with this incredibly delicious and nutrient dense carrot top pesto recipe! Carrot tops are highly nutritious and full of countless vitamins like vitamin A, K, and C plus are loaded with fiber and iron which help support a healthy gut and immune system. They are great chopped up and added to salads or soups or used as a garnish. I usually save them and throw them into my bone broths until I tried blending them into a pesto and my life changed.
Pesto is such a simple, fresh, and delicious recipe that works great as a dip, spread on sandwiches, mixed in with pasta (check out my Mediterranean Pesto Pasta!), or even tossed in with some chicken or spread on top of freshly baked fish. Recipes for pesto are also super versatile…you can switch out the herbs to whatever you have on hand and use any combination of nuts or seeds. I like using a mixture of either cilantro, parsley, basil, and spicy greens like arugula then alternating Brazil nuts, pine nuts, and cashews. You can also use this recipe for your beet tops as well! Pesto is another ultimate meal prep essential…be sure to check out my other pesto recipe here!
Ps: Make sure to source the cleanest carrots for this recipe such as organic or directly from farmer that practices sustainable farming techniques to ensure highest quality pesto!
1 Bunch Carrot Tops (2-3C)
3 Cloves Garlic
1/2C Grated Parmesan Cheese
¼ TSP Sea Salt
¼ TSP Lemon Zest
4TBS Bone Broth (I used chicken)
Juice ½ Lemon
1/4C Olive Oil
Combine all ingredients into blender except oil and pulse a few times until everything is moderately blended.
Turn blender on low/medium speed and slowly begin to mix, adding oil, until everything is well combined.
Remove from blender and serve garnished with micro greens. Enjoy!