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Easy Carrot Top Pesto with Cashew nuts

Super Simple Carrot Top pesto
Course Appetizer
Cuisine vegan
Prep Time 10 minutes
Servings 6 people
Calories 182kcal

Equipment

  • Food Processor

Ingredients

  • 1 Bunch Carrot tops washed
  • 1 garlic clove
  • 100 ml olive oil extra virgin
  • 50 grams cashews
  • a few fingers full basil leaves
  • salt and pepper to taste
  • a few fingers full crumbly goats cheese (or vegan equivalent)
  • 1 cup baby spinach

Notes

Steps
  1. Place the washed carrot tops, cashew nuts, salt, pepper, baby spinach, basil and garlic into a food processor and blitz;
  2. Slowly add oil until you have a pesto consistency. You can add oil and mix in by hand or leave the food processor running;
  3. Crumble goats cheese (or alternative) on top;
  4. Enjoy with bread or crackers.

Nutrition

Calories: 182kcal | Carbohydrates: 3g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 5mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg