0 from 18 votes
Pesto Without Basil (Using Any Leafy Green!)
If you have 5 minutes and leftover carrot greens, then you need to try this leafy greens pesto without basil! It's a great way to use up any wilting greens in your fridge and reduce food waste. So, brighten up any dish and make this easy homemade pesto.
Prep Time
5 mins
Total Time
5 mins
Servings: 1 cup of each
Calories: 80 kcal
Course:
Main Course , Appetizer , Condiments
Cuisine:
Italian
Ingredients
Carrot Greens Pesto
- 2 cups carrot top leaves 60 g
- ¼ cup pinenuts 35 g
Watercress Pesto
- 2 cups Watercress 60 g
- ¼ cup walnuts 35 g
- 1 Tbsp lemon juice 15 mL
Spinach Pesto
- 2 cups spinach 60 g
- ¼ cup almonds 35 g
For all of the pestos
- ½ cup grated parmesan 50 g
- 3 cloves garlic
- ½ tsp each salt and pepper
- ½ cup extra virgin olive oil 118 mL
Instructions
- Blitz: Choose which type of pesto you'd like to make. Add all the ingredients listed under it to a food processor, along with parmesan, garlic, salt, and pepper. Pulse until leaves are broken down.
- Oil: Scrape down the sides of the food processor and put the lid back on. With the food processor running, slowly pour in olive oil until fully incorporated.
Cup of Yum
Notes
- Storage: This pesto will keep in the refrigerator for up to 1 week in an airtight container.
Nutrition Information
Serving
1Tbsp
Calories
80kcal
(4%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
122mg
(5%)
Potassium
21mg
(1%)
Vitamin A
150IU
(3%)
Vitamin C
4.1mg
(5%)
Calcium
20mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 1cup of each
Amount Per Serving
Calories 80
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 80kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 122mg | 5% |
| Potassium | 21mg | 0% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.