Go Back
–+ servings
Walnut and carrot top pesto over pasta on a plate
Print Recipe
5 from 4 votes

Walnut and Carrot Top Pesto

If you haven't tried using carrot tops yet, this walnut and carrot top pesto helps you maximize the value of your farmers market purchases while adding extra flavor to your cooking.
Prep Time15 minutes
Total Time15 minutes
Course: condiments, Dinner, pasta sauces
Cuisine: American, Italian
Servings: 8 servings
Calories: 136kcal
Author: Tabor Barranti

Ingredients

  • Tops from 2 bunches of carrots approximately 2 cups roughly chopped
  • ½ cup walnut halves
  • ½ cup grated parmesan
  • 2 tablespoon fresh squeezed orange juice
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup extra virgin olive oil

Instructions

  • Add carrot tops, walnuts, parmesan, orange juice, garlic, salt and crushed red pepper flakes to a food processor and pulse until finely chopped.
  • Turn the food processor on, and while it is running, slowly drizzle in the olive oil until a paste forms.

Notes

1 cup = 8 servings

Nutrition

Calories: 136kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 256mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg