Carrot green pesto is made from the edible carrot top leaves from young carrots. It's very easy to make, and they are packed with nutrients including significant amounts of vitamin A, dietary fibre, vitamin C, calcium, and iron.
You know I love making glazed carrots because they work so well with almost any main. I use young carrots that come with those beautiful and healthy carrot green leaves. Did you know those carrot tops are actually edible? Not only they are edible, but you can transform them into an amazing pesto, that's full of vitamins and nutrients. Besides, they don't contain any fat or cholesterol so they are fantastic for your health.
Not to mention, carrot greens are absolutely delicious. So if you are like me and didn't know you can actually eat the carrot greens, stay tuned for this 5-minute recipe that's going to save you time and money. I'm all about learning how to not waste any food.
Are carrot tops edible?
Yes, yes they are! I know many people believe they are not, so they throw them in the compost bin. There's no need to do that. They are fantastic for your health, they taste good and you can enjoy two meals for the price of one. Get the carrots and use them for your dish like this awesome carrot soup here, then use the leaves to make this awesome pesto we're talking about today. One product, two different dishes. Amazing!
Carrot greens are super healthy. They are rich in nutrients, containing around six times more vitamin C than the root, as well as lots of potassium, calcium and phytonutrients. Not to mention they ais digestion. So you can see why it's imperative that you keep them and eat them.
Let me show you how to make an amazing, super easy vegan pesto you won't even believe it's from carrot greens.
Carrot greens pesto
You'll need just a handful of ingredients for this one. The carrot leaves, of course. Wash them, pat them dry with a kitchen towel and add them to the blender or food processor.
Add lemon juice, olive oil, nutritional yeast (or vegan parmesan, whichever you prefer) and sea salt with peppercorn.
Simply process all the above in your blender or food processor until everything is well combined into a beautiful, creamy pesto. Make sure to taste it and adjust the seasoning according to your own taste.
I sometimes like it a bit cheesier in which case I add a bit more nutritional yeast.
If you want to create pesto pasta, remember to add some of the pasta water to the mix, so you can thin out the pesto a little and create the perfect sauce.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.