Easy vegan carrot top pesto made with only wholesome ingredients. Healthy and delicious.Before we get into this mind-blowing carrot top pesto recipe, I’d like to share with you a few reasons why you should eat carrot top instead of throwing them into the garbage bin!
These look-alike parsley leaves have a mildly bitter flavor that goes really well in soups, salads, and other recipes like pesto.
They have no cholesterol, no fat, and the calorie content is very low.
Carrot top is loaded with vitamins A, C, K, fiber, calcium and iron. All of these translate into loads of benefits for your eye health, digestion, blood pressure and kidney functions.
I enjoy it most in soups but this carrot top pesto is a definite winner!
What to expect from this recipe?
This carrot top pesto is so creamy, a nice bonus given no oil is used. It’s loaded with great fat from the nuts and the avocado. The flavor is rich, bold in a good way, and easy to make!
All of this goodness is made with my own vegan parmesan recipe, that is absolutely to die for!
More recipes from this blog:
Creamy vegan bean pasta
Carrot top pesto
- 2 cups carrot top
- 1 small lemon
- 1 cup pine nuts
- 1 medium avocado
- 1/2 tsp. salt
- 1 cup vegan parmesan
- 1/2 tsp. black pepper
- 1 tbsp. dry or fresh basil
- Add everything to a food processor.
- Blend until smooth and creamy.
Hey, feel free to tag me on your Instagram pictures when you try this! I would like to see what you come with!