Carrot Greens Pesto Sauce

There’s many things I was excited to grow in the garden this year. Fresh carrots being one of them! However, the carrots I grew didn’t grow all that big the first time around. Rather, I was blessed with big carrot tops.

Did you know that the greens from carrots are totally edible? They are also extremely nutritious too. Carrot greens contain 6 times the amount of vitamin C than the root vegetable itself. They are also rich in iron, magnesium, and beta-carotene. Next time you have some extra greens from your carrots, you can cut them up and add them to a salad, or make this delicious ‘Carrot Greens Pesto Sauce’!

The recipe below is vegan, gluten-free, and oil free. It can be used for many different meals of yours. Place it on your noodles, sandwiches, vegetables, and more! Here’s what you will need to get started…

Ingredients:

1 1/2 cups of carrot leaves

1/4 cup of cashews

2 garlic cloves

1 cup of cut zucchini

3 tbsp of nutritional yeast

Juice from half of a squeezed lemon

Salt and pepper to taste

Directions:

Simply add all of the ingredients to a food processor. Blend on a low speed to start. Slowly add in a little bit of water to the mixture until you reach your desired consistency. Turn up the speed of the food processor for final blending.