Carrot Pesto
Use carrot pesto on any burger, brat, or hot dog. It is also great on sandwiches or with fried eggs.
Ingredients
1 ½ cups carrots, chopped
1 cup carrot greens, chopped
3 to 5 cloves garlic, chopped
½ cup walnuts
½ cup shredded parmesan cheese
½ tsp. salt (sea salt or kosher), (or more to taste)
½ tsp. black pepper, (or more to taste)
½ cup + 2 tbsp. sunflower or olive oil
Directions
Add carrots and greens, walnuts, parmesan, salt, and pepper to a food processor and pulse until well blended.
Turn processor on and slowly add oil. More or less oil may be necessary depending on the moisture level of the carrots.
Once oil is added, stop the processor and scrape sides to make sure all ingredients are incorporated. Taste and adjust seasoning with salt and pepper.
Process again until pesto is creamy.
Carrot pesto keeps for about 1 week in the refrigerator.
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