Carrot Top Pesto
This oil free, protein packed version of the classic takes less than 10 minutes to make and can be used as part of a huge variety of dishes- on sandwiches, pizza, pasta, bruschetta, potatoes.. the possibilities are (almost) endless!
Don't let those greens go to waste! This protein packed pesto is high in antioxidants and fibre, not to mention all those added vitamins (vitamin A, vitamin C, vitamin K, calcium, and iron!).
Ingredients
Carrot top greens, although this would work with most leafy greens- beetroot leaves, chard, spinach, and of course traditional basil!
1 tbsp hemp seeds
1/2 cup raw, unsalted cashews
1 clove garlic (roasted) or 2 garlic scapes
1/2 tsp black garlic powder
1/4 tsp garlic powder
2 tbsp nutritional yeast
2/3 cup water
Method
Add the greens and water into a blender and blend slowly until the greens are broken down into liquid/paste
Add the rest of the ingredients and pulse until all the bigger chunks have gone- I like my pesto with small chunks, but if you prefer smooth, leave to blend until it reaches the desired consistency
Serve as you would any other pesto- on sandwiches, pizza, pasta, bruschetta, potatoes.. the possibilities are (almost) endless!
The pesto keeps for up to 10 days in a sealed mason jar in the fridge, and can be frozen for later use.