Carrot Top Pesto with Pumpkin Seeds and Hemp Hearts
5 from 2 votes
This carrot top pesto with pumpkin seeds and hemp hearts is a delicious way to make use of your produce in its entirety (can you eat carrot greens? Oh yes!) Drizzle this pesto as condiment over roasted veggies, toss your pasta with it or use as a dip.
2cupscarrot top greenstender spinach or baby kale can be substituted
½cupfresh basil
1clovegarlic
¼cuptoasted pumpkin seeds
½cupolive oil
⅓cupcrumbled feta
2tablespoonhemp hearts
red pepper flakes
sea saltto taste
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Instructions
Add the carrot greens, basil, garlic and toasted pumpkin seeds to a food processor (I used this mini prep). Pulse to a coarse pesto texture.
Drizzle in the olive oil and run food processor to combine. Add feta crumbles and hemp heart. Season with a pinch of red pepper flakes and salt to taste. Pulse a few more times to combine.
Use carrot top pesto right away or store in an airtight container in the fridge for up to a week. Let come to room temperature before serving.
Optionally, drizzle with more olive oil and sprinkle a few more hemp hearts on top.
Nutrition
Nutrition Facts
Carrot Top Pesto with Pumpkin Seeds and Hemp Hearts
Serving Size
2 tablespoons
Amount per Serving
Calories
167
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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