Description
This vegan pesto makes use of an ingredient that's often tossed in the trash.
Ingredients
Scale
- 1 cup basil
- 2 cups carrot top greens (washed well and stems removed)
- 1/2 cup pistachios
- 2 cloves garlic, minced
- Freshly squeezed juice from 1/2 of a medium lemon
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- Pepper to taste
- 1/2 cup olive oil (more to thin out if desired)
Instructions
- Add all ingredients except olive oil to a blender or food processor and blend.
- Slowly stream in olive oil and continue to blend until pesto reaches desired consistency.
- Store in airtight container in refrigerator for 3-5 days.
Notes
Pistachios can be substituted for pine nuts for a more traditional recipe.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces
Nutrition
- Serving Size: 1 Side
- Calories: 142
- Sugar: 1.1 g
- Sodium: 122.8 mg
- Fat: 14.1 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4.2 g
- Fiber: 1.1 g
- Protein: 2 g
- Cholesterol: 0 mg
