CARROT-TOP PESTO
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Pulse the carrot and parsley leaves, cashews and garlic in a food processor until coarsely ground. With the processor on, slowly drizzle in the oil, and process until blended well. Add the Parmesan and some salt, and pulse until combined.
CARROT TOP PESTO
Originally from http://www.eatingfromthegroundup.com/2014/10/carrot-top-pesto/ but I have a nice bunch of carrot greens that need to be used up before the frost so I'm putting this here.
Provided by Coraniaid
Categories Sauces
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the greens and garlic in the bowl of a food processor fit with the chopping blade. (The smaller the food processor the better here, as the greens might escape the blade in a large machine.) Pulse until the the greens are finely chopped.
- Add the lemon juice, olive oil, and 1/2 teaspoon of salt. Process until you have a thick pesto, stopping to scrape down the sides of the bowl with a silicon spatula if you need to. Taste, and add more salt if needed.
Nutrition Facts : Calories 121.5, Fat 13.5, SaturatedFat 1.9, Sodium 291.1, Carbohydrate 0.6, Sugar 0.1, Protein 0.1
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