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
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
½ cup grated parmesan, 50 g
3 cloves garlic
½ tsp each salt and pepper
½ cup extra virgin olive oil, 118 mL
Instructions
- 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.
- 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.
