Dairy-Free / Gluten-Free / Sugar-Free
My Rustic Carrot Top Cilantro Pesto (Recipe)
Carrot top greens freshly picked from our garden this morning! Pesto was the first thing that came to mind! Instead of throwing them out I thought I’d make my own yummy carrot top pesto by adding olive oil, fresh garlic, lemon juice, salt, pepper and pine nuts! I also thought, what else can make this delicious? So I added some walnuts and apple cider vinegar. After throwing all the ingredients into the food processor, I ended up with about 1/2 pint!
To make this delicious recipe you’ll need:
- 1-2 bunches of carrot tops
- 1 bunch of cilantro
- 3-4 cloves of garlic
- 2 tablespoons lemon juice
- 1/4 cup pine nuts (**pre-soaked for better digestion)
- 1/4 cup walnuts (**pre-soaked for better digestion)
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
Remove the stems off the carrot tops and cilantro, and discard. Place the leaves and all other ingredients in the food processor and pulse to desired consistency. **I gave some measurements as a guideline but feel free to play with the quantities and make it your own!
**If you can, it is best to pre-soak all nuts for 24 hours in salted water. After which, you rinse and dehydrate. This process removes phytic acid which hinders digestion and also stops valuable nutrients from being absorbed into your body. Your digestive tract will thank you for this simple extra step!
Enjoy as you wish! For our family, being on the GAPS Diet, we will be enjoying this on vegetables and meats!
*** I’ll be working on more recipes in the near future!!! Stay tuned!
