Carrot Greens Pesto is a healthy pesto recipe made of carrots greens which can be used to make pesto pasta or as dip with nachos!
This year, we tried our hand at gardening for the first time. It was a rewarding experience and we had some great harvests of tomatoes, cauliflowers, cabbage, cucumbers, spinach, fenugreek, coriander, potatoes, radish, beetroot and carrots. Along with the yummy roots for carrots, radish and beetroots were the lovely looking greens.
I did not have the heart to discard the leaves when they looked so fresh and healthy. I started looking up for recipes to make use of the carrot greens and soon came across this pesto recipe on simplyrecipes with some small changes. My daughters love pesto pasta and normally I use the basil pesto sauce for making it. But this time, I thought of giving the carrot greens pesto a try and it turned out very good.
I also served it with nachos as a dip and it tasted good with them too.
Carrot greens are high in potassium and help keep your blood pressure levels in control. They have detoxifying effects and are excellent for your kidneys. So go ahead and give this recipe a try and eat those lovely greens!
Here is the step by step recipe of Carrot Greens Pesto:
Makes: 1 cup
Preparation Time: 15 minutes
Ingredients:
Carrot Greens: 1 cup (after removing the thicker stems)
Baby Spinach: 1 cup
Garlic : 1 clove
Unsalted Roasted Cashew nuts: 1/2 cup
Salt: 1/2 tsp
Pepper Powder: 1/4 tsp
Extra Virgin Olive Oil : a little less than 1/2 cup
Method of Preparation:
- Wash the carrot greens well to remove all dirt.
- Add the carrot greens, spinach, cashew nuts, garlic, salt and pepper in a food processor and pulse several times. Scrape down the sides.
- Add the olive oil and pulse again till smooth.
I have tried making Pesto Pasta using this recipe and also served it as a dip with nachos. It has been loved both the times.
For the Pesto pasta recipe, click here: Pesto Pasta
Carrot Greens Pesto
- Carrot Greens: 1 cup (after removing the thicker stems)
- Baby Spinach: 1 cup
- Garlic : 1 clove
- Unsalted Roasted Cashew nuts: ½ cup
- Salt: ½ tsp
- Pepper Powder: ¼ tsp
- Extra Virgin Olive Oil : ½ cup
- Wash the carrot greens well to remove all dirt.
- Add the carrot greens, spinach, cashew nuts, garlic, salt and pepper in a food processor and pulse several times. Scrape down the sides.
- Add the olive oil and pulse again till smooth.
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