Vegan Carrot Top Pesto
Pesto Pasta Dinner
Carrot Top Basil Pesto
Ingredients
3 Cups Carrot top greens
2 Cups Basil leaves / 1 Bunch Basil
1 cup walnuts
1 cup kale or Spinach
2 garlic cloves
3 tbsp lemon juice/ 1/2 lemon squeezed
3 1/2 tbsp nutritional yeast
1 1/2 tsp sea salt
1/2 tsp ground black pepper
pinch of red pepper flake
1 cup extra virgin olive oil
Carrot Top Greens
Cooking Notes:
The measurements for this pesto recipe are for a family size serving. If you are making this for a big group (4-6 people) it will fill everyones bellies. If you are making this for yourself I recommend enjoying it on pasta, toast, eggs, rice or whatever you desire and split half the amount and freeze it. Double the recipe if you have large bunches of basil and carrot tops. August is the time I start making large batches of my summer recipes to freeze for winter. I’m currently in NW CT working and cooking so this is a recipe is made with all the fresh ingredients around me for the family I care for and I’m making extra for them to freeze and enjoy all winter.
Blend all the ingredients together in a food processor. Taste and add extra salt or olive oil if you want. I love some pinches of red pepper flake for extra heat.
Please note: Kale or spinach is part of this recipe. Why? I think it balances some of the bitterness of the carrot tops and adds extra volume and nutrients. Some of the best ways for our bodies to absorb green vitamins is when it is juiced, cooked or blended. Chewing well is part of our digestion and nutrient absorption. Blending the greens into a sauce and then eaten allows for the body to absorb the vitamins and minerals into the digestive system and blood stream more easily. Think of it as pre-chewed. For folks who have sensitive tummies and difficulty chewing blended greens and or need to add high volume of nutrients/minerals for healing support consuming your greens in sauces/pesto can be a good way to help digestion and nutrient absorption.
Fresh Basil Bunch