Carrot Top Pesto
Prep Time
20 minutes
Prep Notes
Carrot Top Pesto
This is a bright light take on traditional pesto. Use it as a dip for fresh veggies, spread on a seed cracker, or thin it and use it as a sauce for zucchini "noodles." See optional notes below for prepping greens beforehand.
Recipe updated August 2020
Cooking Time
0 minutes
Yields
1 cup of pesto
Ingredients
Greens from one bunch of carrots, larger stems removed (about one bunch)
1/2 cup mint, coarsely chopped
1/2 cup shredded, unsweetened, dried coconut
2 tbsp Extra Virgin Olive Oil
1 Tbsp white wine vinegar plus 1 Tbsp lemon juice
1/4 cup raw cashews
Directions
- Wash and dry carrot greens. Roughly chop. (Optional: Before chopping, soften carrot greens by blanching them. Plunge raw green into boiling water for 5 minutes or until bright green. Remove from boiling water and immediately plunge greens in ice water to maintain bright color. Another option is to chop greens, place in a bowl of cold water, and let soak overnight. This helps mellow the flavor of the greens.)
- Place all ingredients into a food processor and pulse until well mixed. Coconut should be well blended. The pesto should have a smooth consistence and bright green color.
Notes
Enjoy this wonderful spread with crudité or crackers as a dip, or thin with a bit of water or coconut milk to make a sauce for "pasta."
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