What up! Long time no see, darling readers. I’m back…with pesto!
I hope you’ve all been visiting your local farmers markets now that it’s that time of year! If you pick up fresh, whole carrots, pesto-izing the greens is a fantastic way to use all of your precious veggies (not to mention minimize waste and whip up dinner in no time!)
When I make pesto, I like to keep the greens to nut & oil ratio higher than usual in order to maximize the vitamin content and keep things moving through those arteries. Carrot greens provide a nutritious base for this yummy and versatile dip/sauce/sandwich spread, as the greens contain cancer-fighting chlorophyll. They also have antiseptic properties, which may help counter the effects of all that garlic on yo’ breath
Walnuts infuse this pesto with omega-3s, those heart-healthy fats that are all too absent in Americans’ diets. A little lemon adds the antioxidant vitamin C. This version contains nutritional yeast instead of parmesan cheese, making it friendly for vegans and the anti-lactose crowd alike. Nutritional yeast is chock full of B vitamins, iron, fiber, and minerals like zinc and selenium. You can find this magical powder in the bulk section of your health food store and get creative with it–try sprinkling the yeast on popcorn, or have it on avocado toast.
Ingredients (serves 2-4)
1 large bunch carrot greens
1/4 cup plus 2 TBSP walnut pieces
1 1/2 TBSP olive oil
2-3 cloves garlic
1 TBSP nutritional yeast
1/2 TBSP lemon juice
salt and pepper to taste
Combine the first six ingredients in a food processor or blender. Add salt and pepper to taste. FYI, if you leave your stems on, your pesto have a slightly stringy quality. Spread the finished product on crackers or pita chips, toss with whole wheat pasta, use as a base for a veggie wrap, or brush over a chicken breast, then serve atop mixed greens. Enjoy!