Vegan Carrot Top Pesto
With just 8 ingredients and 7 minutes, you can have this delicious vegan carrot top pesto ready to serve! Toss it in your favorite pasta salad, spread it over pizza or a burger, roast your veggies with it, or include it on a charcuterie board with your favorite crackers!
Yield: 12 servings
- ⅔ cup carrot tops rinsed and patted dry
- ⅔ cup parsley rinsed and patted dry
- ⅓ cup nutritional yeast
- ⅓ raw cashews
- 3 cloves garlic
- ½ cup olive oil
- ¼ tsp sea salt
- pinch black pepper
Add all pesto ingredients to a food processor*. Blend on high until creamy, scraping sides as needed to ensure evenness.
Scoop pesto into a small, airtight container, and refrigerate until ready to use — up to 5 days.
Stir it in your favorite pasta, spread it over pizza or a burger, roast your veggies with it, or include it on a charcuterie board with your favorite crackers.
*You could also use a blender. Just be sure to scrape the sides often during the blending process.
Nutrition is a rough estimate of the entire recipe without optional serving suggestions.
Serving: 1serving of 12 | Sodium: 45mg | Calcium: 12mg | Potassium: 154mg | Calories: 112kcal | Saturated Fat: 1.6g | Fat: 10.5g | Protein: 2.8g | Carbohydrates: 3.8g | Iron: 1mg