Carrot Top Pesto
All you need is a blender to make the easiest and most delicious carrot top pesto. Within seconds, you can start using your pesto everywhere!
Equipment
- Nutribullet blender
Ingredients
- 4 cups carrot tops cleaned and destemmed
- ½ cup water
- ¼ cup grated parmesan
- ¼ cup pepitas (substitute with pistachios, walnuts, or pine nuts)
- 2 Tbsp olive oil
- 6 cloves garlic
- ½ tsp pink himalayan salt
Instructions
- Add all the ingredients to the cup of your blender. Screw on the bladed lid and set into the blender.
- Pulse the mixture until it's a nice smooth texture with small but still noticeable herby bits. Stop before it's perfectly smooth. It should still be a bit grainy.
- Store in a glass jar in the fridge for up to a week. You could also portion your pesto in an ice cube tray and freeze. Pop out a cube of pest any time you want to add pesto to a dish.