Supergreen Pistachio Pesto
I've been composting carrot top greens for AGES thinking that they were inedible. Oh how wrong I was! Pesto is one of my favorite sauces/dips and I like to play around with the greens that I add. Sometimes it’s kale and spinach and for this recipe, it was carrot greens. This carrot greens and pistachio combination is divine. Carrot greens pack a nutritional punch with vitamin A and C, calcium, iron, fiber, and chlorophyll (the green pigment!). This recipe can be made with all zero waste ingredients and I cannot wait for you to try it!
SUPERGREEN PISTACHIO PESTO
Ingredients
2/3 cup pistachios
2 cups carrot top greens (rinsed thoroughly)
1/2 cup nutritional yeast
1 large handful of basil
Juice of 1 lemon
2 Tbsp garlic infused olive oil
1 tsp chili flakes
Pink Himalayan sea salt + fresh ground pepper to taste
2 Tbsp water
Directions
Add water and olive oil into blender first.
Then add all other ingredients and blend until desired consistency. (I like to leave it a bit chunky!)
Store in an airtight container for up to 4 days. Take a deep breath before enjoying!