Carrot Greens Pesto
Ever get carrots with the greens still on them but you don’t know what to do with them… so you throw them out?? I hear you. I used to do the same until I realized how delicious (very similar to parsley) and nutrient-dense they are, and making up some Carrot Greens Pesto is the perfect way to use them up.
Benefits of carrot greens: vitamins A and C, potassium, fiber even calcium, iron, and protein.
Carrot greens are delicious (similar to parsley) and nutrient-dense, but often get thrown out. Use them up in this flavorful pesto and enjoy as a sauce, dressing, or dip.
- Carrot greens , roughly chopped
- Any additional greens of choice (ie. collards, kale)
- Raw pumpkin seeds
- Fresh garlic
- Lemon, peeled or juiced
- Pinch sea salt and freshly ground black pepper
- Water, as needed
Using a blender or food processor, blend as much of each ingredient as desired to your preferred consistency. More avocado will make it more creamy and like a guacamole, more seeds will make more texture, and use as much water as needed to get to your desired thickness.
Taste. Assess flavor. Adjust ingredients and seasonings. If unsure exactly how much of an ingredient to start with, start with a lesser amount and then you can always add more after tasting.
Enjoy as a sauce, dressing, or dip.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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