Carrot Top (Low Waste) Green Goddess Pesto
Yield: Makes about 2 cups
Credit:
Hilaire Baumgartner is a recipe developer, food photographer, and owner at Baumassfoods.com. On her blog, she shares bomb-ass recipes and food content that vegans of all ages can enjoy.
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Ingredients
- 4 cups mixed herbs: 1 cup carrot top greens and 3 cups basil, cilantro, and parsley (all including stems)
- ½ cup pine nuts
- ¾ cup nutritional yeast
- 1 Tablespoon fresh garlic, minced
- juice of 1 lemon
- ¾ cup extra-virgin olive oil
- salt and pepper to taste
Directions
- In a food processor, add all herbs, pine nuts, and nutritional yeast.
- Grind/pulse lightly until herbs are mostly broken down.
- Add remaining ingredients, minus the oil.
- Lightly stream oil into mixture, in batches, pulsing until a thick pesto forms.
- Depending on the consistency you like, you may need to add more oil.
- Add salt and pepper to taste and store covered in the fridge. It will keep for about a week.
Recipe Note
This Green Goddess Pesto is loaded with a mix of fresh herbs that are easily interchangeable. Using the stems from each herb ensures low waste and maximum flavor. Spread this on sandwiches or wraps, smother on roasted veggies, pasta, and more!
- This recipe is intended to be adjusted based on your specific preferences. I like a basil-heavy pesto, so I include more basil than parsley or cilantro.
- If you have other herbs or greens, such as chives or spinach, that you need to use up, this pesto is a great way to do it!
- Walnuts or other nuts can be substituted for pine nuts, but the overall taste will be affected.
