Carrot Tops & Cashew Nuts Pesto

carrot tops cashew nuts pesto recipe

Carrot tops don’t have to be rabbits’ privilege! They are edible for us humans and have a very interesting taste.

Since I came up with this simple pesto recipe we can’t get tired of it. It’s great with buckwheat noodles, as you’ll see below, and of course it’s also a good idea with regular wheat pasta.

You’ll want to make sure you buy organic carrots or at least carrots grown without pesticides.

Serves 4 – Total time 5 min

1 bunch of carrot tops
1 handful cashew nuts
2 cloves garlic
3-4 tbsp. olive oil
3-4 tbsp. lemon juice
1/2 tsp sea salt
black pepper to taste

The first step is to place all the ingredients in the food processor:

Now you can mix for a few seconds, making sure you add enough water to get a smooth mixture. I suggest you add water in small quantities until you reach the desired consistency.

carrot-tops-cashew-pesto recipe
The pesto is now ready. Cook it in a pan for a couple of minutes on low heat.

Serve with your favorite pasta (below are buckwheat noodles, hence the dark color, topped with a few cilantro leaves).

Variation: you can also add an avocado to the mixture for a richer texture and a more filling pesto.

Enjoy your greens!



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