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!
3 thoughts on “Carrot Green Pesto”
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”?
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.