0 from 45 votes
Carrot Top Pesto
Transform humble carrot tops into an incredible Carrot Top Pesto. Ideal for pasta, soup or sandwiches!
Prep Time
2 mins
Total Time
2 mins
Servings: 6 servings
Calories: 141 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 100 g Carrot tops
- 10 g fresh basil
- 30 g pine nuts
- 20 g parmesan grated
- 60 ml olive oil extra virgin
- 1 pinch sea salt
- 1 pinch ground black pepper
Instructions
- Add 100 g Carrot tops, 10 g Fresh basil, 20 g Parmesan, 30 g Pine nuts, 1 pinch Sea salt and 1 pinch Ground black pepper to a food processor.
- Blitz everything together. Continue blitzing while adding 60 ml Olive oil until you reach your desired consistency.
Cup of Yum
Notes
- You can use a variety of different types of herbs to make pesto and reduce food waste. Just make sure it is leafy herbs and not woody ones.
- You don't have to use pine nuts to make pesto. You can make this by using seeds like sunflower or pumpkin seeds.
- To reduce the bitterness of the carrot tops, you can blanch them first, but we don't think this step is necessary.
Nutrition Information
Serving
1portion
Calories
141kcal
(7%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Cholesterol
2mg
(1%)
Sodium
60mg
(3%)
Potassium
38mg
(1%)
Fiber
0.2g
(1%)
Sugar
0.2g
(0%)
Vitamin A
115IU
(2%)
Vitamin C
14mg
(16%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 141
% Daily Value*
| Serving | 1portion | |
| Calories | 141kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 60mg | 3% |
| Potassium | 38mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.