Carrot Green Pesto

Inspired by some of the recent nutritional information discussing some of the best for you and least utilized parts of whole plants, we thought you’d enjoy a delicious SOS-free nutrient dense, low fat, high fiber pesto, perfect for pasta or spiraled veggies, as a spread, pizza sauce, or a dip for your crudite!

1 Bunch Carrot Greens

1/2 Bunch of parsley

1/4 bunch basil leaves or dried basil

handful of spinach

1-2 beet leaves

2 green onions

1 ripe avocado

1/4 cup broth

1 tablespoon flaxseed

1 small white onion

4-6 cloves of garlic

1/4 tsp citric acid or lemon juice

1/2 tsp black pepper

1 tsp sea salt

1/4 cup nutritional yeast

 

Blend or Food process, and season to taste. Will keep for 7-10 days in the fridge!

pesto.jpg

 

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3 thoughts on “Carrot Green Pesto”

  1. I am growing these plants in my garden and my idea of a bunch might be different than the grocery store’s version. How does one accurately measure “1/2 bunch” or “1/4 Bunch”?

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    1. Hi! Thanks for your question. I went and weighed some out. I started with the carrots. A pound of carrots, which was about 6 medium/small carrots with greens attached was the bunch i used. It was about 2.5 oz, about 1.5 cups chopped.

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