Carrot Tops Basil Pesto

Lisa Keys

carrot tops basil pesto is easy delicious on pizza, pasta or as a sandwich spread

4 from 1 vote

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Prep Time 5

Total Time 5

Course healthy

Cuisine Italian

Servings cup

Calories 150 kcal

Ingredients

1 clove garlic
1 cup packed young carrot tops including stems
¼ cup fresh basil leaves
2 tablespoons roasted pistachio nuts
1 teaspoon fresh lemon juice
½ teaspoon kosher salt
¼ cup grated parmesan cheese
½ cup extra virgin olive oil or to your desired consistency

Instructions

In food processor with metal blade, drop garlic through feed tube while processor is running. Add carrot tops, basil and nuts; pulse until chopped. Add lemon juice, cheese and salt; pulse until mixed in. With processor running add enough oil to create a smooth paste. Makes 1 cup.

Nutrition

Calories: 150kcalCarbohydrates: 2gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 3mgSodium: 200mgPotassium: 29mgFiber: 0.2gSugar: 0.2gVitamin A: 74IUVitamin C: 7mgCalcium: 57mgIron: 1mg

Keyword 4th of July, carrot tops, condiment, fresh pesto, gardening mishap, Italian food

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