Don't discard those leafy green carrot tops! Whizz them up to make this delicious pesto with a difference. Fresh tasting, healthy, and a definite change from the usual. Naturally nut and gluten free. Easily vegan, Keto, Paleo and Whole 30 friendly!
carrot top pesto, Pesto with a difference
Author: Helen Best-Shaw
75gcarrot tops – about two large handfuls – washed well and spun in a salad spinner
75mlgood quality olive oil
30gseeds(a mix of sunflower and pumpkin)
Salt and pepper to taste
Simply place all the ingredients into a blender of food processor and blitz until you have a pesto like paste. Adjust the seasoning to taste.
Keeps in the fridge for 3 days.
Keeps well in the freezer: either in a jam jar, or frozen into individual portions in an ice cube tray, then transferred to a sealed plastic bag.
You can vary the seeds that you use according to taste.
Substitute a vegan hard cheese or nutritional yeast to make this vegan
This recipe is 4 Weight Watchers Smart Points per portion
Carrot Top Pesto
Amount Per Serving
Calories 133Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 2g10%
Total Carbohydrates 1g0%
* Percent Daily Values are based on a 2000 calorie diet.