No waste PESTO made out of leftover carrot tops From County Line's delicious baby carrots and dill! This stuff is addicting and full of healthy fats, herbs, b vitamins, and protein from nutritional yeast + pumpkin seeds. Great on top of salads, toast, grilled/roasted veg, pasta, all the things!
Carrot 🥕 Top Pesto
•1.5 ish cups carrot tops (from 2-3 bunches of baby carrots)
•a big handful of fresh dill (about a 1/2 cup)
•4-5 cloves garlic
•1/4 cup pumpkin seeds (I used Go Raw sprouted, salted pumpkin seeds)
•2 tbsp nutritional yeast
•Juice from 1 lemon
•1/3-1/2 cup olive oil (less= chunkier, more =smooth)
•salt+ pepper to taste
Blend everything together in a food processor till you reach your desired consistency and enjoy!
Omg!! Next time get some of our fresh, organic walnuts for your pesto. Soooo good!
That sounds delicious! I was mulling over the idea of a roasted red pepper + walnut pesto earlier today. I will definitely give them a try!
@Hannah Yurth now you’re talking! Haven’t done a roasted red pepper pesto yet and falling in love already. Great idea!!!