Carrot Top Pesto

Carrot Top Pesto

WITH GO RAW SPROUTED PUMPKIN SEEDS

vegan, gluten-free

Ingredients

  • 2 cloves garlic, minced
  • zest from one small lemon
  • 2 tbsp freshly squeezed lemon juice (juice from 1 small lemon)
  • carrot greens from 2 bunches of carrots, about 1 cup blanched
  • 4 green onions (green tops only)
  • 2 tbsp nutritional yeast (optional)
  • ½ cup Go Raw Sprouted Pumpkin Seeds
  • 3 tbsp olive oil
  • salt & pepper

Directions

  1. Remove thick stem pieces from carrot tops. Bring a pot of water to a boil. While water is heating, prepare a large bowl of ice water. 
  2. Once boiling, add the carrot tops to the pot, cooking for about 3 minutes. Immediately remove from pot, drain the hot water, and submerge the carrot tops to the ice water to stop the cooking process.
  3. After letting leaving in the ice water for a few minutes, drain the carrot tops, wring out excess liquid, and spread them on a plate or paper towel to dry.
  4. Add the garlic, lemon zest, lemon juice, carrot greens, green onions, nutritional yeast, and Go Raw Pumpkin Seeds to the food processor. Blend until a chunky paste forms. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil a tablespoon at a time until combined. Season to taste with salt, pepper, and more lemon juice, if desired.
  5. Once cooled to room temperature, store the pesto in the fridge in an airtight container for several days.

Recipe & photo by Dana Plucinski