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Carrot and Walnut Top Pesto

Carrot and Walnut Top Pesto

This Carrot and Walnut Top Pesto is an alternative to traditional pesto made with fresh herbs and carrots, perfect for pasta, sandwiches, or dips.
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiments, Sauces
Cuisine Italian
Servings 4 servings
Calories 450 kcal

Equipment

  • 1 Food processor
  • 1 Spatula
  • 1 Jar for storage

Ingredients
  

  • 2 cups carrot tops - washed and chopped
  • 1/2 cup walnuts - lightly toasted
  • 2 cloves garlic - peeled
  • 1/2 cup parmesan cheese - grated
  • 1/2 cup olive oil - extra virgin
  • Salt - to taste
  • Pepper - to taste

Instructions
 

  • In a food processor, combine carrot tops, walnuts, and garlic. Pulse until finely chopped.
  • Add the grated parmesan cheese and pulse again until the mixture is well blended.
  • While the food processor is running, gradually stream in the olive oil until the pesto reaches your desired consistency.
  • Season with salt and pepper to taste, then pulse one more time to combine.
  • Transfer the pesto to a jar and store it in the refrigerator. Serve with pasta, spread on sandwiches, or as a dip.

Notes

For a nuttier flavor, you can substitute walnuts for pine nuts.
Feel free to add a splash of lemon juice for added brightness.
This pesto can be stored in an airtight container for up to a week in the refrigerator.

Nutrition

Serving: 100gCalories: 450kcalCarbohydrates: 15gProtein: 10gFat: 40gSaturated Fat: 6gCholesterol: 10mgSodium: 200mgFiber: 3gSugar: 2g
Keyword carrot top, Easy Recipe, Pesto, Sauce
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