You just found the best oil and nut free pesto that uses up those nutrient rich carrot tops. I use this as a vegetable dip or in a pasta dish (cold or warm)!

No Oil No Nuts Carrot Tops Basil Pesto

Donna Spencer

Don't throw out those greens from the tops of your root vegetable!

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Prep Time 10

Course Appetizer, Snack

Cuisine Italian

Servings servings

Calories

Equipment

Low power mini chopper If you don't have a mini chopper or don't want to clean an extra kitchen tool, you can finely hand chop ingredients prior to using the high-speed power blender to puree ingredients.
High power Blender

Ingredients

1 bunch Tops from bunch of Carrots Approx. 2 cups or 50g
½ cup Basil Approx. 20g
½ cup Parsley Approx. 20g
2 tablespoons Nutritional Yeast
2-4 tablespoons White Wine or Water as needed when using blender
2 tablespoons Shallots
1 clove Garlic
1 tablespoon Miso
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
½ teaspoon Salt
¼ teaspoon Pepper

Optional

2 tablespoon Walnuts (opional)

Instructions

Combine all ingredients in a low-medium speed CHOPPER for 2-3 minutes.
If you don't have a mini chopper or don't want to clean an extra kitchen tool, you can finely hand chop ingredients prior to using the high-speed power blender to puree ingredients.
You may find you need to add white wine or water, a tablespoon at a time, to help the blender along with all the other ingredients so that everything will mix together easily.
Move the mixture to a high speed blender and pulse until reached consistency; for 2-3 minutes.
Taste to adjust seasonings.
Serve or use immediately or store in the refrigerator for up to 2 weeks.

Notes

Any root vegetable green tops will work. Consider beet, radish, or turnip greens.

Keyword basil, carrots, italian, No Oil, Oil Free, parsely, WFPB, whole food plant-based

Oil Free Nut Free Carrot Top Basil Pesto