Leafy Greens Pesto

Check out this recipe for Carrot Top Pesto (and some other leafy green alternatives). Basil is still a bit in the future, try this to get you through until fresh basil pesto season!

Adapted from Live Eat Learn

Ingredients

Carrot Greens Pesto
2 cups carrot top leaves, 60 g
¼ cup pinenuts, 35 g

Watercress Pesto
2 cups watercress, 60 g
¼ cup walnuts, 35 g
1 Tbsp lemon juice, 15 mL

Spinach Pesto
2 cups spinach, 60 g
¼ cup almonds, 35 g

For all of the pestos
½ cup grated parmesan, 50 g
3 cloves garlic
½ tsp each salt and pepper
½ cup extra virgin olive oil, 118 mL

Instructions

  1. Choose which type of pesto you’d like to make. Add all the ingredients listed under it to a food processor, along with parmesan, garlic, salt, and pepper. Pulse until leaves are broken down.
  2. Scrape down the sides of the food processor and put the lid back on. With the food processor running, slowly pour in olive oil until fully incorporated.