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This carrot top pesto has a bright and fresh spring flavor and is great anywhere ordinary pesto is used. Use the whole carrot and create something amazing! You know I'm no stranger to making the.

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Alright, don’t linger, let’s approach this carrot top pesto formula with 5 components which are undoubtedly easy to have, and we have to process them at the very least through 3 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients Carrot top pesto:

1. Get 1 punnet for carrot tops
2. Make ready 1 handful of basil leaves (you can also use coriander for a different flavour)
3. You need 1 handful - walnuts (you can also use pine nuts like the classic pesto)
4. Take 1 handful grated Parmesan
5. Require Olive oil

Naturally vegan, and a great way to avoid throwing those tops away! Trim carrot tops, leaving some stem attached. I always hate wasting the carrot. Of course, carrot top pesto was one of the first things that came to mind.

Carrot top pesto how to cook:

1. Take the carrot top and wash them throughly. Add them into a mixer together with the nuts, the parmesan and the basil. Don’t add the oil yet because the mixing action can alter the flavour.
2. Mix everything together until you get a smooth-ish mixture. Add a tiny little bit of water if you need to.
3. Put it in a jar together mixing in the oil until it covers the pesto mixture.

And I'm still kickin' after whipping up this carrot top pesto recipe, so I'm going to take that as a good sign. Utilize carrot tops in a fun and flavorful way with this delicious carrot top pesto! Made with fresh carrot leaves, cilantro, pumpkin seeds and Parmesan, this pesto is herby and savory! You can make the carrot top pesto up to one day in advance. Ensure that you press plastic wrap or You can store the avocado carrot top pesto for up to one day.

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